Rosemary potatoes from the tray

Name: Rosemary potatoes from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5 kg new potatoes; 1 (approx. 300 g) Vegetable Onion; 1 mild red peppers; 5-6 Branches of rosemary; 6-7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 g Olives (e.g. black); 200 g Sheep or feta cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5 kg new potatoes
1 (approx. 300 g) Vegetable Onion
1 mild red peppers
5-6 Branches of rosemary
6-7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 g Olives (e.g. black)
200 g Sheep or feta cheese

Directions

1
Wash potatoes thoroughly under water. Peel onion, chop coarsely. Carve pepperoni lengthwise, remove seeds, wash and cut into fine rings. Wash and pluck the rosemary. Roughly dice the potatoes
2
Mix the potatoes, onion, pepperoni, oil and rosemary on the fat pan. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes until golden brown. 10 minutes before the end of the cooking time mix in olives
3
Coarsely crumble the sheep's cheese. Arrange the rosemary potatoes on a large plate and sprinkle the cheese over them