Potato wedges with herbs and oil

Ingredients for 4 servings:

• 1 kg potatoes, waxy, small
• 75 ml walnut oil, alternatively olive oil
• 1 tbsp rosemary, dried, chopped
• 1 tbsp marjoram, dried, shredded
• 1 tsp oregano, dried, shredded
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

An ideal side dish to many dishes, but also suitable as finger food with dips of all kinds

Wash and peel the potatoes, cut them into wedges, and boil them in lightly salted water for about 5 minutes. Drain the water and let the wedges steam off. Combine the oil and the three spices in a blender with an immersion blender and let them stand for about 10 minutes. In a mixing bowl, mix the spiced oil with the potatoes until evenly coated. Arrange the wedges next to each other on a baking tray and season lightly with salt. Preheat the oven to 200°C (top/bottom heat) and place the tray on the middle shelf. After about 25-30 minutes, the wedges will be cooked through, slightly crispy, and browned. The potato wedges go well with all kinds of meat and fish dishes, or you can serve them as finger food with all kinds of dips.