Summary

Ingredients

• 1 kg potato (s), waxy new ones
• 1 tablespoon lemon juice
• 2 bay leaves
• 4 tomato (s), dried in oil
• 1 red pepper (s)
• 1 yellow pepper (s)
• 2 tablespoon oil (olive oil)
• salt and pepper
• 1 teaspoon rosemary, chopped
• 1 clove garlic
• 400 g Romanesco florets
• 2 tablespoon balsamic vinegar
• 10 olives, black

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Instructions

1. Peel the potatoes and cut into finger-thick slices. Blanch in boiling salted water with lemon juice and bay leaves for 5 minutes and then drain. Drain the tomatoes and cut into fine strips. Preheat oven to 180 degrees. Cut the bell pepper into pieces. Mix the oil with rosemary and crushed garlic clove, mix with paprika and potatoes. Spread on a baking sheet and bake for 15 minutes. Blanch the romanesco for about 6 minutes and rinse. Mix with paprika and potatoes. Season with vinegar, salt and pepper, sprinkle with tomatoes and olives.