Potato Wedges with Herbs and Garlic
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large potatoes, unpeeled
- 5 tablespoon oil
- 4 garlic clove (s), finely pressed
- 1 teaspoon rosemary, dried
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 1 teaspoon paprika powder, (noble sweet or spicy)
- 1 teaspoon black pepper (freshly ground)
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Wash the unpeeled potatoes thoroughly, drain them and cut them into eighths.
- Mix the remaining ingredients into a marinade and mix well with the potato wedges. Now immediately (!) Place the potato wedges with the peel down on a baking sheet lined with baking paper. Bake at 200 - 220 degrees (convection) for about 35 minutes. If necessary, adjust the heat so that the potatoes are cooked and do not brown too much.
- Tip: If you like it spicier, replace the oil with chili oil! The addition of garlic can of course be varied.
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