Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s)
- 2 tablespoons oil
- 1 clove garlic
- 750 g bell pepper (s), red, yellow, reen
- 1 tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika powder, hot pink
- 30 g sesame seeds, toasted
- salt and pepper
For the dip:
- 200 g yourt or sour cream
- 3 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Peel the potatoes and cut into 2 cm cubes. Mix with 1 tablespoon of oil. Spread out on a baking sheet with parchment paper and season with salt. Bake for 15 minutes on the 2nd rack from the bottom.
- Peel and dice the garlic. Wash and clean the peppers and cut into 2 cm cubes. Mix with the spices and the remaining oil. Add to the potatoes on the baking tray and mix. Bake in the middle of the oven for another 15 minutes.
- Mix the sesame seeds with the yoghurt and milk. Serve with the vegetables.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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