Potato Wedges with Herbs and Oil
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potatoes, waxy, small ones
- 75 ml walnut oil, alternatively olive oil
- 1 tablespoon rosemary, dried, chopped
- 1 tablespoon marjoram, dried, rubbed
- 1 teaspoon oregano, dried, grated
- salt
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes, divide into boats and cook in lightly salted water for about 5 minutes. Then pour off the water and let the boats steam off.
- Mix the oil and the three spices in a blender jar with the hand blender and let it steep for about 10 minutes.
- Mix the spice oil with the potatoes in a mixing bowl until everything is evenly wetted. Arrange the boats side by side on a baking sheet and season lightly with salt.
- Preheat the oven to 200 ° C top / bottom heat and slide the tray onto the middle shelf. After about 25-30 minutes, the corners are cooked through, slightly crispy and browned.
- The potato wedges go well with meat and fish dishes of all kinds, or they are offered as finger food with all kinds of dips.
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