Tuscan Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 medium potato (s)
- 2 onions)
- 4 cloves garlic
- 1 ½ bell pepper (s), (red)
- 12 tomato (s), (the small vine tomatoes)
- 1 tablespoon rosemary
- 1 teaspoon pepperoncini
- 150 g cheese for ratinatin (Gouda, Parmesan, mountain cheese, raclette, etc.)
- Seasoned Salt,
- 50 ml olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into wafer-thin slices. Put in a key.
- Cut the peppers into thin strips and add them to the bowl as well.
- Squeeze the garlic cloves, add the rosemary, peperoncini, herb salt and pepper and mix well with the olive oil.
- Put the mixture on a baking sheet and roughly grate the cheese over it.
- Simply place the tomatoes all around on the baking sheet, do not cut them into small pieces!
- Set the oven to circulating air at 160 degrees.
- Bake the potato mixture for about 35 minutes, until the potatoes are tender.
- A delicious vegetarian main meal together with herbal quark. Or as a side dish.
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