Bowl with mushrooms, roasted peppers and ranch sauce on crispy potatoes

Ingredients for 2 servings:

• 800 g potatoes, mainly waxy
• 1 tsp baking powder
• 1 tbsp olive oil
• 1 tbsp rosemary, dried
• 1 tsp salt
• 500 g mushrooms, brown
• 3 garlic cloves
• 4 spring onions, white part only
• 3 g chili pepper(s), in pieces, frozen
• 25 g butter
• e.g. salt and pepper
• 2 m.-large pointed peppers, red
• 100 g crème fraîche
• 50 g mayonnaise
• ½ tsp mustard, medium hot
• 1 tsp white wine vinegar
• 25 g spring onion(s), green part only
• 1 dashes lemon juice
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 2 eggs

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and cut into bite-sized pieces. Put some boiling water in a bowl, dissolve the baking powder in it, add the raw potato pieces and pour boiling water on until the potatoes are covered. Cover with a plate and let stand for about 15 minutes. The baking powder breaks down the pectin in the potatoes and the potatoes will be really crispy in the oven. In the meantime, wash the pointed peppers, halve them lengthwise and remove the stems, seeds and white membranes. Preheat the oven to 210°C fan/convection oven. Wash the spring onions, trimming off the roots and green parts. Roughly chop the white parts. Trim and discard any wilted parts of the green parts. Cut some of the green parts into rings for later use as a topping. Finely chop the other part of the green parts and place them in a bowl along with the crème fraîche and mayonnaise. Add the mustard, white wine vinegar and sugar and mix until smooth. Season with a squeeze of lemon juice, plenty of pepper, and a little salt. Refrigerate the ranch sauce until ready to serve. Drain the potatoes and add the olive oil, dried rosemary, and salt to the bowl. Cover again with the plate and shake the bowl vigorously. This will allow some of the starch from the potatoes to rise to the surface, which will add crispness when baked. Spread the potatoes flat on a baking sheet lined with parchment paper and place the bell pepper halves, skin-side up, next to them. Do not clean the bowl yet. Bake everything in the oven at 210°C (425°F) until crispy. Turn the potatoes over about halfway through baking. The potatoes and bell peppers lose a lot of liquid during baking, so some steam may escape when you open the oven door. Meanwhile, peel the garlic, trim the mushrooms, and quarter them. Place the mushrooms in a large nonstick pan and cook without adding any fat over medium heat for 5-6 minutes, stirring occasionally. This will evaporate the liquid in the mushrooms, leaving no liquid in the pan. Then add the butter and let it foam. Add the white pieces of the spring onions and the chili pieces. Crush the garlic and sauté everything over medium heat for another 5 minutes. Season with salt and pepper. About 5 minutes before the end of the cooking time, remove the peppers from the oven. The skin should be blistering and starting to blacken. Place the peppers in the bowl that previously held the potatoes and rosemary. Cover with the plate again and let the peppers steam for a few more minutes. In the meantime, prepare the fried eggs. Peel the skin off the peppers with a sharp knife and cut the peppers into bite-sized pieces. Remove the crispy brown potatoes from the oven. To serve, first place the potatoes in separate bowls, then scatter the mushrooms over them. Add the peppers and sprinkle everything with the green rings of the spring onions. Add the cooked egg and finish with the ranch sauce. Notes: You can, of course, prep all the ingredients first and then begin cooking, but the way I’ve described it here makes the most of the cooking and resting times. You can also roast the peppers with the mushrooms, of course, but you’ll need the oven for the potatoes anyway, and roasted peppers from the oven are more flavorful and, thanks to the skins, more digestible.