Rosemary potatoes from the tray

Name: Rosemary potatoes from the tray
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg new potatoes (e.g. Bio Linda); 1 (260 g) Vegetable Onion; 1 red pepperoni pepper; 6 Branches of rosemary; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g black olives; 200 g Sheep's cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg new potatoes (e.g. Bio Linda)
1 (260 g) Vegetable Onion
1 red pepperoni pepper
6 Branches of rosemary
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g black olives
200 g Sheep's cheese

Directions

1
Wash the potatoes thoroughly, cleaning them with a brush if necessary. Peel and roughly dice the onion. Clean, wash and slice the pepperoni into thin rings. Wash the rosemary, dab dry and pluck the needles from the twigs.
2
Roughly dice the potatoes. Mix the potatoes, onion, pepperoni, 5 tablespoons of olive oil and half the rosemary, season with salt and pepper. Put them into the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
3
10 minutes before the end of the baking time add olives and the remaining rosemary. Crumble the feta cheese. Remove potato vegetables from the oven and arrange on a plate. Crumble feta cheese over it. Drizzle with 1 tablespoon of olive oil and serve.