Baked potato, artichoke and tomato salad

Name: Baked potato, artichoke and tomato salad
Yield: 4 portion(s)
Ingredients: 0.25 tsp Freshly ground black pepper; 0.5 tsp Salt; 0.6 dl Olive oil; 1.5 tsp Chopped fresh rosemary or ½ teaspoon. dried Rosemary; 250 g Artichoke hearts; 4 Large cloves of garlic sliced; 4 Tomatoes cut into 1 ½ cm. pieces; 750 g Potatoes, cut into 3 cm chunks

Salads

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Baked potato, artichoke and tomato salad

0.25	tsp	Freshly ground black pepper
0.5	tsp	Salt
0.6	dl	Olive oil
1.5	tsp	Chopped fresh rosemary or ½ teaspoon. dried Rosemary
250	g	Artichoke hearts
4		Large cloves of garlic sliced
4		Tomatoes cut into 1 ½ cm. pieces
750	g	Potatoes, cut into 3 cm chunks

Instructions for Baked potato, artichoke and tomato salad

To prepare the Baked potato, artichoke and tomato salad recipe, please follow these instructions:

Preheat the oven to 200 degrees C. Mix potatoes, oil, garlic, rosemary, lettuce and pepper in a pan and stir well together. Bake for 20 minutes.

Remove the pan from the oven. Add artichoke hearts and tomato pieces, stir well. Pour another 20 minutes or until the vegetables are tender, stirring regularly.

Serve hot.

Baked potato, artichoke and tomato salad

Ingredients for Baked potato, artichoke and tomato salad

Instructions for Baked potato, artichoke and tomato salad

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