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Pepper and potato vegetables from the tray with a sesame dip

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 2 tbsp oil
  • 1 garlic clove(s)
  • 750 g bell pepper(s), colored
  • 1 tbsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp paprika powder, hot
  • 30 g sesame seeds, toasted
  • salt and pepper
  • 200 g yogurt or sour cream
  • 3 tbsp milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 200°C (top/bottom heat). Peel the potatoes and cut into 2 cm cubes. Toss with 1 tablespoon of oil. Spread on a baking sheet lined with parchment paper and season with salt. Bake for 15 minutes on the second rack from the bottom. Peel and dice the garlic. Wash and trim the bell peppers, and also cut into 2 cm cubes. Toss with the spices and the remaining oil. Add to the potatoes on the baking sheet and toss to combine. Bake for another 15 minutes in the center of the oven. Mix the sesame seeds with the yogurt and milk. Serve with the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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