Pan‑fried Potatoes with Vegetables

Ingredients

• 600 g small waxy potatoes
• 200 g small carrots
• 4 small onions
• 250 g brown mushrooms
• 180 g red bell pepper caps
• 1 dried chili pepper
• 0.5 tsp crushed peppercorns
• Salt
• 40 ml olive oil
• 2 rosemary sprigs
• 200 g chicory
• 50 g cherry tomatoes
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 5 tbsp Rapeseed Oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 250°C (482°F) with upper and lower heat.

2. 2.

   Wash the potatoes thoroughly, then halve them. Peel the carrots, cut into 5 cm long pieces, and trim the ends with a paring knife. Peel the onions and slice them into wedges. Clean the mushrooms with a damp kitchen towel. Wash the bell pepper, remove seeds and white membranes, and cut into wide strips. Crush the dried chili pepper together with the peppercorns in a mortar.

3. 3.

   Toss the vegetables with olive oil, crushed peppercorns, chili, and salt. Spread on a baking sheet and bake in the preheated oven for 30–40 minutes. Wash the rosemary, pluck the needles from the stems, finely chop them, and stir into the vegetables during the last 10 minutes of cooking.

4. 4.

   Wash the chicory, separate the leaves, and shake off excess moisture. Wash and halve the cherry tomatoes. Whisk together vinegar, lemon juice, rapeseed oil, salt, and pepper; pour over the salad and toss gently.