Summary

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

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Instructions

1. 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.
2. Mix the oil and the three spices in a blender jar with the hand blender and let it steep for about 10 minutes.
3. 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.
4. 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.
5. 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.