Potato and Beetroot Wedges from Tray, Baked
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g potato (s), waxy
- 500 g beetroot, fresh, uncooked
- 50 ml olive oil
- 1 teaspoon salt, coarse
- 250 g cheese, e.. raclette in thin slices
Print Recipe
Pin Recipe Instructions
- Peel the raw potatoes and beetroot and cut into thin wedges.
- Cover the tray with baking paper or silicone foil, preheat the oven to 180 ° C.
- Spread the potato and beetroot wedges on the baking tray, moisten with a little (50 ml) water, sprinkle with the hail salt and spread the olive oil over it, bake in the oven for about 25 minutes. Cover the potato and beetroot wedges with the raclette cheese and place in the oven again until the cheese melts.
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