in Recipes

potato wedges

updated

Spread the love

Ingredients for 3 servings:

  • 1 ½ kg potatoes, waxy, new with thin skin
  • salt water
  • 6 tbsp olive oil
  • 2 small chili peppers, dried
  • 3 sprigs rosemary
  • 1 medium-sized lemon(s)
  • some sea salt
  • Paprika powder, hot
  • pepper

Instructions

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

Simmer the potatoes, still with their skins, in salted water for about 8 minutes. Meanwhile, zest the lemon zest with a zester or grater and place it in a mortar. Add the sea salt, rosemary, and dried chilies. Crush lightly with a pestle and mortar. Stir in the oil and season with pepper and paprika. The oil should be slightly overseasoned, as the potatoes absorb it quite quickly. Drain the potatoes, cut them into eighths, and place them on a baking sheet. Stir the seasoned oil into the potatoes and bake in the oven at 180°C until golden brown. Serve with sour cream and a crisp salad.

Facebook Comments

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.

Pancakes with apple

chocolate cream