Potato wedges with artichoke and pepper vegetables

Ingredients for 2 servings:

• 500 g potatoes
• 6 tsp oil
• 1 clove(s) garlic, squeezed
• 1 onion(s)
• 3 bell peppers
• 300 g artichoke hearts from the can
• 2 tsp lemon juice
• 1 tbsp vinegar
• 2 tbsp sour cream or sour cream
• 20 g basil, chopped
• 10 g parsley, chopped
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

WW suitable

Peel the potatoes and cut into wedges. Whisk 4 teaspoons of oil with salt, pepper, and paprika powder and mix with the potatoes. Place on a baking sheet lined with baking paper and roast in a preheated oven at 180°C on the middle rack for about 15 minutes until crispy. Heat the remaining oil in a pan. Crush the garlic, dice the onion, and slice the bell peppers, and fry in the oil for about 10 minutes. Season with salt and pepper. Quarter the artichoke hearts, add them, and fry briefly. Season with lemon juice and vinegar, stir in 1 tablespoon of basil and parsley. Mix the sour cream with the remaining basil and season with salt and pepper. Plate the potatoes with the artichoke and bell pepper mixture and serve with basil cream.