GOODY FOODY vegetable medallions with hokkaido pumpkin and baked potatoes

GOODY FOODY vegetable medallions with hokkaido pumpkin and baked potatoes. We used Goody Foody vegetable medallions for the preparation.

1.First, wash the hokkaido pumpkin thoroughly. We don't peel a pumpkin. Even if the skin is too hard and we need a sharp knife, it will soften beautifully when baked. It is in the skin that most vitamins and nutrients are present. We remove the pulp of the hokkaido pumpkin and cut it into crescents. Peel the potatoes and cut them into wheels.
2.Line the baking tray or baking sheet with baking paper. This will make cleaning easier for us. Spread the chopped hokkaido pumpkin and potatoes on a plate. Drizzle with oil, salt, sprinkle with curry pepper and grill pepper.
3.Heat the oven to 180° C. Put in the oven and bake for about 30 minutes.
4.Roast Goody Foody vegetable medallions for 2 minutes on each side with a drop of oil in a pan. Serve with sour cream.