John Myers
Ingredients for 4 servings:
- 500 g potatoes, waxy
- 1 clove(s) garlic, finely diced
- 3 sprigs rosemary, freshly chopped
- 1 handful of basil leaves, freshly chopped
- 1 tbsp, crushed paprika powder, sweet
- ½ tsp white pepper, finely ground
- 1 tsp, leveled salt
- 4 tbsp walnut oil or olive oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
with fresh rosemary and basil
Peel the potatoes, cut into wedges, wash, and pat dry. Place the wedges in a bowl with the other prepared ingredients, mix well, and cover and set aside for about an hour. Line a baking sheet with parchment paper, tip the wedges and any liquid onto the sheet, and spread evenly. Place the baking sheet on the middle shelf of a preheated oven and bake the potatoes at 200°C (top/bottom heat) for about 30 minutes. The potato wedges should then be cooked through and lightly browned. They go very well with pan-fried meats of all kinds or with fish dishes.
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