Oven Potatoes with Colorful Topping

Ingredients

• 1 kg large waxy potatoes
• 8 tbsp olive oil
• 1 bunch parsley
• 1 bunch Basil
• 1 tbsp dried oregano
• 0.5 bunch Chives
• 50 g chopped walnuts
• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• Salt
• Pepper

Instructions

1. 1.

   Wash potatoes thoroughly, pat dry and cut into thick slices. Brush both sides lightly with olive oil.

2. 2.

   For the pepper mixture halve the peppers, remove seeds, wash and finely chop. Peel and finely chop onion and garlic. Wash parsley and basil separately and mince. Add half of the parsley to the pepper mix, season with salt and stir in a little olive oil. Mix basil, remaining parsley, oregano, salt and pepper with some olive oil. For the walnut topping combine walnuts with chives, salt and a bit of oil. Place potatoes on two baking trays, grill for 10 minutes, flip, then sprinkle each third with herbs, peppers and walnut mix. Return to oven and brown for another 6 minutes.