Spicy Baked Potatoes with Olives, Mushrooms, Cherry Tomatoes and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- salt and pepper
- 0.5 teaspoon ½ caraway seeds
- 250 g mushrooms
- 100 g olives, black, without stone
- 250 g cherry tomato (s)
- 1 bunch basil
- 2 teaspoons chilli flakes, dried
- 4 tablespoon oil (walnut oil)
- some olive oil for the tray
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly, cut them into pieces and cook in the lightly salted water and the caraway seeds for about 10 minutes. Then drain and let cool.
- Brush a baking sheet with olive oil and preheat the oven to 180 degrees.
- Clean the mushrooms and cut into slices. Halve the olives and tomatoes. Wash and dry the basil, pluck the leaves and cut into fine strips.
- Mix the mushrooms, tomatoes and olives with the potatoes. Salt and pepper. Spread on the baking sheet and sprinkle with the chilli flakes and the basil. Drizzle with walnut oil. Bake on the middle rack for about 20 minutes. Turn around from time to time.
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