Summary

Ingredients

• 1 kg potato (s), (triplets), washed, with peel
• 3 onion (s), red
• 1 chilli pepper (s), red
• 1 red pepper (s)
• 3 lime (s), organic
• 2 stalks rosemary, the needles plucked off
• 2 stalks thyme, the leaves torn off
• 1 bunch parsley
• 1 piece (s) ginger, fresh (twice the size your thumb)
• 1 bulb / s garlic, the cloves loosened
• Sea salt, coarse
• olive oil

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Instructions

1. Put the potatoes with the sea salt, olive oil, rosemary, thyme and garlic cloves in a large baking dish and mix these ingredients together nicely. Bake in the oven (fan oven 220 ° C) for about 30 to 45 minutes, until the potatoes are cooked through and the skin is browned. Turn it occasionally so that the potatoes also get color on the other side.
2. In the meantime, quarter the pepper and cut into thin strips. Peel and grate the ginger. Rip off the peel of all limes and squeeze out the juice. Cut the chilli lengthways and remove the stones. Cut the pod into small pieces. Finally, peel the onions, cut into wafer-thin slices and mix with the other ingredients in a large bowl.
3. As soon as the potatoes are ready in the oven, halve them while they are still hot and add them directly to the bowl with the lime juice, ginger, etc. Mix well so that the potatoes can absorb the lime juice directly.
4. Pour the olive oil from the baking dish through a sieve. Squeeze the roasted garlic from the skin into the olive oil and use a fork to make a paste. Mix the garlic and olive oil paste with the potatoes and the other ingredients.
5. Wash and roughly chop the parsley, remove the stalks. Mix the parsley into the salad. Serve the salad lukewarm.
6. A nice rump steak goes well with the potato salad.