FRIED POTATOES WITH SMOKED SAUSAGE, ONIONS AND BELL PEPPER.

FRIED POTATOES WITH SMOKED SAUSAGE, ONIONS AND BELL PEPPER.

 Ingredients:

° 2 lbs / 900 grams. From the little red potatoes, I cut them into two pieces.

° 220 grams of smoked sausage, I cut it into 1 piece.

° 220 gm of fresh mushrooms, cut in half.

° 1 onion, sliced.

° A red pepper, I cut it into one piece.

° 1/4 m of extra-virgin olive oil.

° 4 garlic cloves, crushed.

° 1 ton of fresh thyme.

° 1 ton dry spice / herb mix.

° sea ​​salt.

° Ground black pepper.

° Chopped Fresh Herbs, Parsley, Chives, Thyme … etc. can be used.

* Method :

Step 1:

I preheated my oven to 475 degrees Fahrenheit (I used my oven convection mode, but it still works if you don’t have this option).

Step 2:

At the same time, I put a large baking sheet in the oven, so that it warms up.

Step 3:

I gently cleaned the potatoes and cut them into 2 inch pieces. I put it in a medium saucepan and fill it with water until the potatoes are filled with a little water.

The fourth step:

Bring it to a boil, let it simmer, cook for 5 minutes, and covered, until potatoes are softened halfway. Then I row the potatoes.

Fifth step:

Meanwhile, she gathered onions, mushrooms, paprika, olive oil, chopped cloves from garlic, fresh thyme salt, fresh ground black pepper and a mixture of dried herbs in a large mixing bowl.

The Sixth Step:

When the potatoes are cooked halfway through, I add the mushroom, pepper, and sausage mixture.

The seventh step:

I took the hot baking sheet out of the oven and distributed it all in one layer with ease.

The Eighth Step:

I grilled for 30 minutes in a preheated oven, uncovered until all vegetables were fully cooked and golden brown, and tossed halfway during cooking.

Step 9:

During the last few minutes of preparation, I grill the plate to give it more browning and a subtle burn.

Step 10:

Pour la garniture, j’ai utilisé un mélange d’herbes fraîches.

LIRE AUSSI:LA MEILLEURE SALADE DE FRUITS TROPICAUX

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