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Potato and beetroot wedges from the tray, baked

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Ingredients for 6 servings:

  • 750 g potato(s), waxy
  • 500 g beetroot, fresh, uncooked
  • 50 ml olive oil
  • 1 tsp salt, coarse
  • 250 g cheese, e.g. raclette, in thin slices

Instructions

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

Peel the raw potatoes and beetroot and cut into thin wedges. Cover the baking tray with baking paper or silicone foil and preheat the oven to 180°C. Arrange the potato and beetroot wedges on the baking tray, moisten with a little (50 ml) water, sprinkle with rock salt, and drizzle with olive oil. Bake in the oven for about 25 minutes. Cover the potato and beetroot wedges with the raclette cheese and return to the oven until the cheese melts.

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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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