Crispy Potatoes + Roasted Pepper Dip = Magic #shorts

How to cook Incredible Crispy Potatoes + Roasted Pepper Dip = Magic [ASMR]
*(Serves 4)*
Ingredients:
* 500 g red bell peppers
* 1 whole garlic bulb
* 100 g shallots
* Olive oil
* 1000 g potatoes
* Salt to taste
* 10 g fresh parsley
* 30 g sun-dried cherry tomatoes
* 1 tbsp crème fraîche
* ½ tsp Herbes de Provence
* Juice of 1 medium lemon
* Red bell peppers, garlic, and shallots: Roast at 180°C (356°F) for 40 minutes.
* Potatoes: Bake at 180°C (356°F) for 40 minutes, then grill at 250°C (482°F) for 40 minutes, flipping halfway.

Instructions:
1. Roast the Vegetables:
On a baking tray, place the red bell peppers, garlic bulb, and shallots.
Drizzle with olive oil and roast at 180°C (356°F) for 40 minutes, until soft and slightly charred.
2. Bake the Potatoes:
On another tray, place the whole potatoes. Rub them lightly with olive oil and roast at the same time and temperature (180°C for 40 minutes) until fork-tender.
3. Smash & Crisp the Potatoes:
Once baked, gently press each potato with the bottom of a glass to flatten them.
Drizzle with olive oil, sprinkle with salt, and return to the oven under grill mode at 250°C (482°F) for 40 minutes, flipping halfway through to crisp both sides.
4. Prepare the Roasted Dip:
* Remove the skins from the roasted red peppers.
* Squeeze out the soft garlic cloves.
* In a bowl or food processor, combine:
* Roasted red pepper flesh
* Roasted shallots
* Roasted garlic
* The flavorful juices from the tray
* Soaked sun-dried cherry tomatoes
* 1 tbsp crème fraîche
* ½ tsp Herbes de Provence
* Salt to taste
* Blend everything until smooth and creamy.
5. Serve:
Cut the crispy potatoes into bite-sized chunks.
On a serving plate, layer roasted dip, add crispy potatoes, spoon over more dip, and top with fresh parsley, a squeeze of lemon juice, and a final drizzle of olive oil.
6. Enjoy!
This dish is packed with flavor and texture — creamy, garlicky dip meets crunchy, golden potatoes. Great as a party plate or cozy comfort food. You’ll love it!

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