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🍽️ Scaglie di patata croccanti con crema di mandorle e peperone

252 kcal · 30 min · 4 porzioni

Scaglie di patata croccanti con crema di mandorle e peperone Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Poke the potatoes all over with a fork.
  4. 4. Place the potatoes on a baking sheet lined with baking paper.
  5. 5. Wash the bell peppers and cut them in half.
  6. 6. Remove the seeds from the bell peppers.
  7. 7. Place the bell pepper halves skin-side up on the tray next to the potatoes.
  8. 8. Bake everything in the oven for about 25 minutes.
  9. 9. Remove the bell peppers from the oven.
  10. 10. Bake the potatoes for another 25 minutes until they are soft.
  11. 11. Remove the potatoes and let them cool down slightly.
  12. 12. Roughly chop the almonds.
  13. 13. Cut the toast bread into small cubes.
  14. 14. Wash the thyme and shake it dry.
  15. 15. Pluck the thyme leaves from the stems.
  16. 16. Mix olive oil with thyme, chili powder, salt, and paprika powder in a pan.
  17. 17. Warm the spice mixture over low heat for about 2 minutes.
  18. 18. Increase the heat to medium-high.
  19. 19. Toast the almonds and bread cubes for about 2 to 3 minutes.
  20. 20. Wash the tomatoes.
  21. 21. Quarter the tomatoes and remove the core.
  22. 22. Blend the baked bell pepper, roasted almonds, toast bread, and tomatoes in a tall container.
  23. 23. Season the dip to taste with salt and pepper.
  24. 24. Cut the cooled potatoes lengthwise into quarters.
  25. 25. Scoop out the soft potato flesh carefully.
  26. 26. Leave about 0.5 cm of potato flesh in the skin to keep it stable.
  27. 27. Brush the empty potato skins with the remaining oil.
  28. 28. Bake the skins at 180 degrees for about 30 minutes until crispy.
  29. 29. Turn the skins 2 to 3 times during baking.
  30. 30. Serve the crispy skins with the dip.

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