potato wedges

Ingredients for 2 servings:

• 500 g potatoes
• 5 tsp oil
• 1 ½ tsp salt
• 2 ½ tsp herbs de Provence
• 2 pinches of paprika powder
• 1 pinch(s) nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Wash the potatoes and cut them into wedges. The wedges should be approximately the same width so they’re cooked at the same time when baked. Preheat oven to 180°C fan/convection oven. Combine the oil, salt, herbs, paprika, and nutmeg in a small bowl and mix, then transfer to a bag (e.g., a freezer bag). Add the potato wedges to the bag and shake well to mix with the marinade. All wedges should be coated with the marinade. Spread the potato wedges on a baking sheet lined with parchment paper and place in the oven. The baking time is approximately 30 minutes, but this can vary by up to 10 minutes depending on the oven and the width of the wedges. The finished potato wedges will have a dark brown color, be slightly firmer on the outside, and soft on the inside—similar to French fries. Notes: The potatoes should be as “healthy” as possible (e.g., local and organic), as the skins are eaten. I like to use rapeseed oil because it’s relatively neutral in flavor. A nut oil would also go well with this dish. Be careful with sunflower oil—in my opinion, it has too strong a flavor and doesn’t complement the dish. Potato wedges go well with (most) the same dishes as potatoes and fries. Alternatively, they can also be eaten as a standalone dish.