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Ingredients (2 servings)
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500 g Bio-Hendl-Keulen Sous Vide
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500 g Bio-Salatkartoffeln
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100 g Bio-Gouda aus Heumilch
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Öl
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Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees Celsius (top and bottom heat).
- Wash the organic salad potatoes, cut them into wedges, and mix with a little oil, salt, and pepper.
- Spread the potato wedges on a baking tray lined with parchment paper and bake in the oven for 20 minutes.
- Place the pre-cooked organic chicken legs on the tray with the potatoes, grate the organic Gouda over the potatoes, and bake everything for another 15 minutes until golden brown.
