Mediterranean 24 Hour Oven Potato Wedges
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s)
- 3 red pepper (s)
- 2 zucchini
- 2 onions)
- 3 cloves garlic
- 4 tablespoon olive oil
- basil
- rosemary
- oregano
- thyme
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the raw potatoes, cut into pieces (eighth) and place in a large bowl (with a lid).
- Clean the peppers, zucchini and onions, cut into large, coarse pieces and add to the potatoes.
- Then pour the oil dressing made from pressed garlic, Italian herbs, spices and olive oil into the large bowl and mix everything well.
- Let the potato vegetables stand in the closed bowl in a cool place for a few hours, preferably overnight.
- Arrange on a baking sheet and bake in the preheated oven at 200 ° C for approx. 50-60 minutes depending on the desired tan.
- Excellent as a side dish to all Mediterranean meat or fish dishes as a light main meal (ideally with baguette), perfect for grilling in summer (portions wrapped in aluminum foil and in the embers), is particularly suitable for invitations (because everything has been prepared the day before can prepare).
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