Oven-roasted potatoes with roasted pepper sauce

Ingredients

For the potatoes

• 50 g butter
• 45 ml olive oil
• 1 kg potatoes
• 1 teaspoon salt
• 1 teaspoon rosemary

For the sauce

• 1 large roasted kapia pepper
• 1/2 chili pepper
• 1 head garlic
• 1 tomato
• 100 g creamy yogurt
• 1 teaspoon balsamic vinegar
• 1 teaspoon olive oil
• 1 tip of a teaspoon sweet paprika
• 1 tip of a teaspoon ground pepper
• 1/4 teaspoon salt

To serve

• 10 g fresh parsley

Preparation

1. Melt the butter over low heat for 3 minutes, until liquid. Take the pan off the heat and stir in the oil. 2. Peel and wash the potatoes, cut them into pieces about 4 cm across and pat them dry with a towel. Sprinkle them with 1 teaspoon of salt and the rosemary. 3. Grease the baking tray with half the butter and oil mixture. Arrange the potatoes on it, brush them with the remaining mixture and bake at 180°C for 40 minutes, until lightly browned and soft in the middle. 4. To make the sauce, put the roasted kapia pepper, torn into pieces, the chili pepper cut into rounds, peeled garlic, tomato, yogurt, balsamic vinegar, olive oil, paprika, pepper and 1/4 teaspoon of salt in a blender. Blend until smooth. 5. Turn off the oven and transfer the potatoes to a serving dish. Add the sauce and chopped parsley.