Potato Pumpkin Wedges

Summary

Ingredients

• 1 kg potato (s), medium-sized
• 500 g pumpkin (se) (butternut or Hokkaido), peeled
• 4 tablespoon oil
• 2 teaspoons paprika powder
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon pepper
• cumin
• ginger bread spice

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Instructions

1. Preheat the oven to 190 ° C (convection). Peel the potatoes and cut into wedges (at least as thick as a thumb). If you like, you can leave the peel on, but then the potatoes have to be washed thoroughly.
2. Cut the pumpkin in the same way and put both in a large bowl to season. Add salt, sugar and spices (depending on your mood) and mix everything with the oil.
3. Spread on a baking sheet lined with paper and bake on the middle rack for about 20 minutes. For your information: The pumpkin is a little softer than the potatoes.
4. A suitable accompaniment to meat dishes, but also to be enjoyed as a soloist with ketchup or other dips!