Ratatouille with potato wedges

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 6 tbsp oil
• 4 tsp salt
• 1 tbsp paprika powder or curry powder
• 1 onion(s)
• 2 bell peppers, red
• 3 tomatoes
• 1 zucchini
• 1 eggplant(s)
• 3 tbsp olive oil
• ⅛ liter of water
• 1 tsp vegetable broth, clear, instant
• 3 tbsp tomato paste
• 1 tsp herbs de Provence

Instructions

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

delicious, easy and quick

Preheat the oven to 180°C. Peel the potatoes, halve them, and cut them into wedges. Brush a baking sheet with 2 tablespoons of oil. Sprinkle with 2 teaspoons of salt and paprika or curry powder. Arrange the potato wedges on top. Sprinkle with the remaining salt and drizzle with the remaining oil. Bake for about 30 minutes. Meanwhile, peel and finely chop the onion. Trim and wash the vegetables and cut them into bite-sized pieces. Heat 3 tablespoons of olive oil. Add the onion and sauté until translucent. Add the vegetables, sauté briefly, and deglaze with water. Bring the water to a boil, dissolve the vegetable stock, stir in the tomato paste, and mix in the herbs. Cover and simmer for 20 minutes. Serve with the potato wedges.