Bosch 8 Series, Recipes

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Side dishes and vegetables, vegetarian dishes and bakes | 21
Lemon potatoes with herbs and pointed
peppers
[Index: ]
MCRC00837954_BO_Zitronenkartoffeln_m_Krauetern_u_Paprika-013_F39MCRC00838025_SE_Zitronenkartoffeln_m_Krauetern_u_Paprika-013MCRC00903369_NF_Zitronenkartoffeln_m_Krauetern_u_Paprika-011_RZ1Side dishesPotatoesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
Ingredients
| For 4 servings
Universal pan
Potatoes:
900 g small waxy potatoes
½ bunch thyme
½ bunch rosemary
3 organic lemons
2 tbsp olive oil
Salt
Pepper:
800 g red pointed peppers
5 tbsp olive oil
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
In addition:
3 tbsp olive oil for the baking tray
Per serving
501 kcal, 44 g carbs, 31 g fat, 7 g protein,
3,7 BU
Preparation
1 |
Wash the potatoes well and clean with a
brush.
2 |
Rinse the herbs and shake dry. Wash the
lemon in hot water and dry.
3 |
Add oil to the universal pan. Distribute the
herbs evenly on it.
4 |
Halve the potatoes depending on size. Cut the
lemons into wedges. Distribute the potato and
lemon in the universal pan. Drizzle with a little oil
and add salt. Bake as indicated.
5 |
Wash the pointed peppers, halve and core
them. Cut into large pieces 3x3 cm. Drizzle with
5 tbsp oil and season.
6 |
After 40 minutes, scatter the pieces of pepper
over the potatoes and bake until done.
Setting procedure:
Universal pan
4D hot air
190 °C
Cooking time: 60 minutes
When using 4D hot air, you can place the
accessories on any of the levels from 1 to 4.