Oven-baked potato salad

Ingredients for 2 servings:

• 500 g potatoes, mostly waxy
• 2 onions
• 9 tbsp oil
• 1 tbsp thyme (leaves, chopped)
• 100 ml vegetable broth, hot
• some salt and pepper
• 3 tbsp vinegar
• ½ bunch rocket
• 100 g bell pepper(s), roasted and peeled (jar)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and wash the potatoes and cut into 1/2 cm thick slices. Peel the onions and cut into 1/2 cm thick rings. Mix everything in a bowl with 6 tablespoons of oil and the chopped thyme leaves and spread on a baking sheet. Roast in a hot oven at 200°C (180°C fan oven) on the middle rack for 25 to 30 minutes until golden brown. Shortly before the end of the cooking time, put the hot vegetable stock in a large bowl and season well with salt, pepper and vinegar. Pour the potato and onion mixture directly from the baking sheet into the bowl and carefully mix with the vinaigrette. Let it stand for 10 minutes. Sort the rocket, wash it and spin it dry. Cut the bell pepper into strips. Just before serving, carefully fold in 3 tablespoons of oil, the paprika and the rocket.