Crispy oven-baked potato vegetables

Ingredients for 4 servings:

• 750 g treble hooks
• 12 cherry tomatoes, colorful, as desired
• 3 tbsp, heaped pistachios, roasted, alternatively pine nuts
• 3 spring onions, cut into fine rings
• 12 black olives, pitted
• salt and pepper
• chili powder
• Paprika powder
• Herbs, Italian
• Olive oil for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

unusual combination as a side dish

Clean the potatoes and halve them with a slicing knife (this creates more crispy surfaces and looks nicer, but you can also use a regular knife!), or quarter them if necessary. Place them in a large baking dish and drizzle with a little olive oil. Sprinkle with salt, pepper, chili powder, paprika, and about 1 tbsp of Italian herbs. Mix everything well. Cook in a preheated oven at 160°C (convection oven) for about 20 minutes. In the meantime, halve the olives and tomatoes and slice the spring onions into rings. Scatter the tomatoes, olives, onions, and pistachios over the potatoes and season with the spices to taste. Cook in the oven for a further 10 minutes. Season again to taste. Serve as a side dish at a barbecue or with steaks with Béarnaise sauce. Tip: The final cooking time depends on the thickness of the potatoes. Please check.