← BackOven-Baked Potatoes with Jerusalem Artichoke
Ingredients
| — | 500 г дребни пресни картофи |
| — | 500 г земна ябълка (гулия) |
| — | 250 г чери домати |
| — | 150 г маслини „Каламата“ (без костилки) |
| — | 50 мл зехтин |
| — | 4 скилидки чесън |
| — | 1/2 лимон |
| — | 1 стрък салвия |
| — | 1/4 връзка пресен магданоз |
| — | сол и черен пипер на вкус |
Instructions
- Wash the potatoes and Jerusalem artichoke (turnip-rooted celery / gulia) and cut them into rounds.
- Place them in a baking tray, season with the olive oil, salt, black pepper, the chopped garlic and sage, and stir.
- Bake for 30 minutes in an oven preheated to 180°C, without fan.
- Add the washed lemon cut into rounds and bake for another 20 minutes. Remove from the oven. Let cool slightly.
- Then mix with the tomatoes, the halved olives and the chopped parsley.
- Stir and serve.
