Baked potatoes on vegetables

Ingredients for 2 servings:

• 1 bell pepper(s), red, diced
• 1 pointed pepper, light yellow, diced
• some oil
• 1 handful of mixed herbs (e.g. parsley, basil, dill, Maggi herb, etc.)
• 6 m.-sized potatoes, cut into wedges
• 4 medium-sized carrots, diced
• salt and pepper
• Paprika powder, hot
• 150 ml cream
• n. B. water
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, cut the potatoes into wedges and cook them in water with some of the herbs, a little salt, and oil until al dente. Meanwhile, cut the vegetables into bite-sized cubes and arrange them in a greased baking dish, covering the bottom. Sprinkle the remaining herbs over the vegetables and season with salt, pepper, and a little paprika. Then drizzle with a little more oil; don’t overdo it! Drain the cooked potatoes and collect the cooking water in a container. Now cover the bed of vegetables with the potato wedges and pour a little of the potato water over the vegetables to prevent them from drying out in the oven. Finally, pour the cream over the potatoes. Then place everything in the oven at around 200°C (fan oven) for about 15 minutes. The dish is ready when the potatoes are light golden brown.