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Mini potato and carrot wedges

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Ingredients for 3 servings:

  • 15 new potatoes (mini potatoes)
  • 2 thick carrots
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp paprika powder, hot
  • 1 tsp sea salt from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

quick, uncomplicated and delicious

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Clean the small potatoes and dry them. Quarter the unpeeled potatoes lengthwise and place them in a deep bowl. Peel the carrots and cut each into 2-3 pieces. Quarter these pieces and add them to the potatoes. Add oil, paprika, and salt and toss everything thoroughly. Bake in the oven for 18-20 minutes.

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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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