Spicy baked potatoes with olives, mushrooms, cherry tomatoes and basil

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• salt and pepper
• ½ tsp caraway seeds
• 250 g mushrooms
• 100 g black olives, pitted
• 250 g cherry tomatoes
• 1 bunch of basil
• 2 tsp chili flakes, dried
• 4 tbsp walnut oil
• some olive oil for the tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly, cut into chunks, and cook in lightly salted water with the caraway seeds for about 10 minutes. Then drain and let cool. Brush a baking tray with olive oil and preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Clean and slice the mushrooms. Halve the olives and tomatoes. Wash and dry the basil, pick off the leaves, and cut into fine strips. Mix the mushrooms, tomatoes, and olives with the potatoes. Season with salt and pepper. Spread on the baking tray and sprinkle with chili flakes and basil. Drizzle with walnut oil. Bake on the middle rack for about 20 minutes, turning occasionally.