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Roasted potatoes with salsa dip

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Ingredients for 4 servings:

  • 12 potatoes
  • 2 bell peppers, red
  • 6 tomatoes (plum tomatoes)
  • 2 onions, red
  • 2 onions
  • 6 garlic cloves
  • 1 tsp honey
  • chili powder
  • curry powder
  • Salt (celery salt)
  • Pepper from the mill
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the potatoes with their skins on and cut them into eighths. Line an oven rack with parchment paper and arrange the potato eighths on it (note: the potatoes must not be stacked on top of each other). Season generously with salt. Bake in a preheated oven on the middle rack at approximately 175°C for approximately 40 minutes, turning occasionally. For the salsa, place all the remaining ingredients in a food processor and roughly chop. Serve with the potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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