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Potato wedges with tomato ketchup and salad

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Ingredients for 1 servings:

  • 250 g potato(s), waxy
  • 2 tbsp walnut oil
  • some salt and pepper
  • Tomato ketchup, vegan
  • 2 leaves of iceberg lettuce
  • some tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan, vegetarian

Wash the potatoes, quarter them, and boil them in salted water for about 15 minutes. Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with parchment paper, spread the potato wedges on it, and drizzle with oil. Sprinkle with salt and pepper to taste and bake in the middle oven rack for about 20 minutes. Ladle the ketchup into small bowls. Chop a few lettuce leaves and tomatoes and serve with the potatoes.

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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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