Mediterranean Potato Wedges, from Actifry or from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- N / A Potato (s), medium-sized to smaller, waxy
- 1 tablespoon olive oil, possibly a little more
- 0.5 teaspoon ½ rosemary, fresh or dried
- 1 teaspoon herbs, (herbs Provence), dried
- 1 teaspoon, leveled paprika powder, noble sweet
- some white pepper from the mill
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cook time: 30 minutes
- Total time: 45 minutes
- Cut new potatoes lengthways into quarters (quantity as required), peel others beforehand and place in water. Rinse again so that the starch comes off the surface, then drain well and pour into a freezer bag. Add the olive oil and the spices, except for the salt. Seal the bag and mix everything in it well. If you want, you can let the mixture steep for a while (to be prepared well), then pour it into the Actifry and cook for about 25-30 minutes. Try and possibly let it become even more crispy. A delicious smell wafts through the kitchen! Put the finished potato wedges in a serving bowl, season with salt and serve.
- Without Actifry:
- Bake the potato wedges at 200 ° C in the oven on baking paper on the rack for 25 - 30 minutes, turning occasionally.
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