Roast potatoes with vanilla

Roast potatoes with vanilla

Total: 1 hr 5 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 652 kcal
, Fat: 43 g
, Carbohydrate: 52 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Onions

2 tbsp butter
3 onions, cut into thin slices

Potatoes

1 kg baby potato, cut in half or into quarters
1 ½ tbsp olive oil
½ tsp salt

Return to the oven

500 g cherry tomatoes
½ tbsp olive oil
¼ tsp salt
100 g macadamia nuts

Salad

1 tbsp sweet mustard
4 tbsp white balsamic vinegar
3 tbsp olive oil
1 vanilla pod, cut lenghtwise, seeds scratched out
¼ tsp salt
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How it's done

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Onions

Heat the butter in a pan. Add the onions, sauté over a low heat for approx. 20 mins.

Potatoes

Spread the potatoes on a baking tray lined with baking paper. Drizzle with oil, season with salt.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, push the potatoes to one side of the tray.

Return to the oven

Mix the cherry tomatoes, oil and salt, spread over the empty half of the tray along with the macadamia nuts, return to the oven for approx. 10 mins.

Salad

In a bowl, combine the mustard with all the other ingredients up to and including the salt. Add the potatoes, tomatoes and nuts, mix, serve warm.

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