° 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 :
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).
At the same time, I put a large baking sheet in the oven, so that it warms up.
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.
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.
During the last few minutes of preparation, I grill the plate to give it more browning and a subtle burn.
Pour la garniture, j’ai utilisé un mélange d’herbes fraîches.