{"id":10621,"date":"2016-07-26T10:57:40","date_gmt":"2016-07-26T08:57:40","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10621"},"modified":"2023-11-27T11:02:10","modified_gmt":"2023-11-27T10:02:10","slug":"vegetarische-pizzakartoffeln-veggie-pizza-potatoes","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/07\/26\/vegetarische-pizzakartoffeln-veggie-pizza-potatoes\/","title":{"rendered":"Veggie Pizza Potatoes"},"content":{"rendered":"

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I cook today:<\/strong> Vegetarian Pizza Potatoes with Bell Peppers, Olives & Dried Tomatoes<\/span>
\nPreparation:<\/strong> 25 minutes
\nCooking time:<\/strong> 25 minutes
\nTotal time:<\/strong> 50 minutes
\nCategory:<\/strong> Lunch Recipes, Vegetarian Recipes, Potato Dishes
\nOur Recipe rating:<\/strong>
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\"Veggie

Veggie Pizza Potatoes with Bell Peppers, Olives & Dried Tomatoes<\/p><\/div>\n

\"Veggie

Veggie Pizza Potatoes with Bell Peppers, Olives & Dried Tomatoes<\/p><\/div>\n

Ingredients for 12 Pizza Potatoes<\/span>:<\/strong><\/p>\n

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  • 6 large potatoes<\/span><\/li>\n
  • 1 red pepper<\/span><\/li>\n
  • 1 onion<\/span><\/li>\n
  • 1 clove of garlic<\/span><\/li>\n
  • 1 heaping tablespoon of tomato paste<\/span><\/li>\n
  • 6 – 8 black olives<\/span><\/li>\n
  • 4 – 5 dried tomatoes (pickled in oil)<\/span><\/li>\n
  • 5 – 6 sprigs of basil<\/span><\/li>\n
  • 100 grams of grated cheese<\/span><\/li>\n
  • Each \u00bd teaspoon marjoram, rosemary, thyme & oregano<\/span><\/li>\n
  • Sugar<\/span><\/li>\n
  • Olive oil<\/span><\/li>\n
  • Salt & pepper<\/span><\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

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    • Oven with grill function<\/li>\n
    • Pot for cooking the potatoes<\/li>\n
    • Large frying pan<\/li>\n
    • Colander<\/li>\n
    • Spoon<\/li>\n
    • Mixing bowl<\/li>\n
    • Casserole<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      Give washed and unpeeled potatoes into a pot, just cover potatoes with salted water and bring to a boil. Once the potato water boils reduce the heat and cook the potatoes with the lid closed about 25 minutes. Drain potatoes over a colander and allow to cool.<\/p>\n

      Peel onions and cut into thin strips. Peel garlic and chop finely. Wash bell pepper, remove seeds and cut into strips. Cut olives into thin slices. Cut dried tomatoes into thin strips. Pluck basil leaves and chop finely.<\/p>\n

      Heat up a large pan adding a dash of oil & saut\u00e9 onions, garlic & bell peppers over medium heat for about 5 – 6 minutes, stirring occasionally. Next, add 1 heaping tablespoon of tomato paste, olives, dried tomatoes, a pinch of sugar and each \u00bd teaspoon marjoram, thyme, oregano and rosemary. Stir in until everything gets a reddish tomato shine, then remove the pan from the heat.<\/p>\n

      Halve the potatoes once centrally and then undermine each potato half with a spoon carefully not to scratch it to the shell, it should still remain a small margin.<\/p>\n

      Add the scraped potato mixture along with the paprika-tomato mixture, the chopped basil & a good dash of olive oil in a bowl. Season well with salt and pepper and mix using a spoon.<\/p>\n

      Preheat the oven timely to 200\u00b0C (grill function). Fill the scraped-out potatoes generously with the potato mixture and then placed side by side in a suitable baking dish. Top all potatoes with a little grated cheese, then bake in preheated oven about 6 – 7 minutes until the cheese is melted.<\/p>\n

      Get The Pizza potatoes from the oven, and possibly serve with herb quark. Pick the potatoes from the oven and serve along with herb curd. Bon Appetite!
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