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Crispy potatoes

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Ingredients for 4 servings:

  • 1.2 kg potatoes
  • 5 tbsp olive oil
  • 75 g corn semolina (polenta)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with corn semolina

Peel the potatoes and cut them into wedges. Place them in a bowl or freezer bag and mix with the remaining ingredients. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius for about 40 minutes. Serve with herb curd cheese and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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