Baked Potatoes with Peppers

This popular dish from the southern states of the Usa can be found in the restaurants of New Orleans.

Preheat oven to 200 °C (gas stove: level 6). Rinse the potatoes and blanch for 5 minutes, drain. When potatoes are no longer too hot, peel off skins, cut potatoes in half lengthwise. Peel and halve shallots. Break into their natural segments.

Cut bell peppers into eight thin strips, remove seeds, and remove membranes.

Accurately brush an ovenproof gratin dish. Layer potatoes and peppers in alternating layers. Cover with shallots. Cut rosemary stems into pieces about 5 cm long and add to the casserole form. Drizzle with olive oil and season generously with salt and pepper. Place in the oven without the lid for 30-40 min until the vegetables are soft.

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