Paprika-pesto potato
easy
75 mins
75 mins
Ingredients
- 4 Potatoes (approx. 300 g each)
- 1 large red, yellow and green peppers
- 1 chili pepper
- 2 Garlic cloves
- 1 (60 g) bag of pine nuts
- 1 Pot of basil
- 1 collar Parsley
- 1 Stalk sage
- 1/8 l Olive oil
- 2 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS sliced Parmesan cheese to sprinkle
- 7-10 Tbsp Sage
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, clean and wash the peppers and cut them into small pieces, chillies into thin rings. Peel and chop garlic. Roast pine nuts until golden brown.
- 2
Wash the herbs. Coarsely chop basil and parsley. Pluck sage leaves. Puree olive oil, except for a tablespoon, garlic, half of the pine nuts, grated parmesan, basil and parsley in a mixer. Season with salt and pepper. Heat the remaining olive oil in a frying pan. Fry the bell peppers, chilli and sage leaves for about 5 minutes while turning. Season with salt and pepper. Stir in pesto. Take the potatoes out of the oven and wrap them in foil.
- 3
Heat the remaining olive oil in a frying pan. Fry the bell peppers, chilli and sage leaves for about 5 minutes while turning. Season with salt and pepper. Stir in pesto. Take the potatoes out of the oven and wrap them in foil. Arrange the paprika pesto on the potatoes, sprinkled with remaining pine nuts and sliced parmesan. Serve garnished with fresh sage
Nutrition Facts
640 kcal
40 g
45 g
18 g
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