Potato Pumpkin Wedges
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- A suitable accompaniment to meat dishes, but also to be enjoyed as a soloist with ketchup or other dips!
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