John Myers
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Baked Potatoes with Tomatoes and Spring Onions
The perfect baked potatoes with tomatoes and spring onions recipe with a picture and simple step-by-step instructions.
Wedges:
- 400 g Potato wedges
- 1 tbsp Cooking oil
- 8 piece Cherry tomatoes
- 2 piece Spring onions
- 2 piece Mushrooms
- 1 pinch Pepper
- 1 pinch Salt
- 1 tsp Rosemary needles
- 2 tbsp Cooking liquid [salt water, vegetable water, etc.]
Wedges:
- Cut the potato wedges and turn them in the oil, cut up the tomatoes and mushrooms and add them, as well as the spring onions. Layer the whole thing in a baking dish and season. Finally, season and add some liquid.
- Bake in the oven at 180 ° C for about 20 minutes. Then leave it in the oven for a long time with the temperature switched off and use the residual heat
- Goes well with steak and pan-fried foods.
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