Pesto potatoes

Name: Pesto potatoes
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 600 g Potatoes; 2 red peppers; 7-10 Tbsp a little + 2 teaspoons olive oil; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pumpkin seeds; 1 Garlic clove; 40 g Parmesan (piece); 1 TEASPOON Red wine vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

600 g Potatoes
2 red peppers
7-10 Tbsp a little + 2 teaspoons olive oil
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
2 TABLESPOONS Pumpkin seeds
1 Garlic clove
40 g Parmesan (piece)
1 TEASPOON Red wine vinegar

Directions

1
Wash potatoes thoroughly, peel if necessary and cut in half lengthwise. Quarter peppers, clean and wash.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Spread a thin layer of oil on a baking tray. Place potatoes and peppers, except for 1 quarter, on top. Spray or sprinkle potatoes with 1 tsp. oil.
3
Season with salt and pepper. Bake in a hot oven for about 45 minutes.
4
Meanwhile, roast pumpkin seeds in a pan without fat and remove. Peel garlic. Grate parmesan. Take the peppers out of the oven after 20 minutes, let them cool down a bit. Peel the skin.
5
Pumpkin seeds, except for some roasted peppers, garlic, parmesan and 1 teaspoon of oil in a blender. Season to taste with salt, pepper and vinegar. Dice fresh peppers finely. Serve the potatoes with the pesto.
6
Paprika cubes and rest of pumpkin seeds sprinkle over it.