Mediterranean potato wedges, from the Actifry or from the oven

Ingredients for 2 servings:

• n. B. Potato(s), medium to small, waxy
• 1 tbsp olive oil, maybe a little more
• ½ tsp rosemary, fresh or dried
• 1 tsp herbs (herbs of Provence), dried
• 1 tsp, crushed paprika powder, sweet
• some white pepper, freshly ground
• some salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious!

Quarter new potatoes (as needed) lengthwise with skin on, peel others first and place in water. Rinse again to remove any starch, then drain well and place in a freezer bag. Add the olive oil and all the spices, except for the salt. Seal the bag and mix everything well. If you like, you can let the mixture sit for a while (prepare well in advance), then add it to the Actifry and cook for about 25-30 minutes. Taste and let it crisp up even further, if desired. A delicious aroma will fill the kitchen! Place the finished potato wedges in a serving dish, season lightly with salt, and serve. Without Actifry: Cook the potato wedges on baking paper on a rack in the oven at 200°C fan-assisted oven for 25-30 minutes, turning halfway through.