John Myers
Contents
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Ingredients
For gratinating and seasoning:
- Salt
- 1 small Clove of garlic
- 5 tbsp Pecorino finely grated
- 1 tsp Salt
- 4 turns Colorful pepper from the mill
- 2 tbsp Sweet paprika powder
- 1 tsp Cayenne pepper
- 2 tsp Herbal mixture Italian dried
- 3 tbsp Flour
- 4 tbsp Vegetable oil
Aside from that:
- 1 piece Parchment paper
Instructions
- Preheat the oven to 200 degrees (top and bottom heat). Rinse the potatoes and cut them into eighths or quarters, depending on their size. Pre-cook in salted water for about 5 minutes. Then drain and let steam out.
- Peel off the garlic clove and dice finely. Mix the clove of garlic, pecorino cheese, salt, pepper, paprika powder, cayenne pepper, herbs and flour in a bowl, then stir in the oil.
- Place the potatoes in a large bowl and mix carefully with the seasoning mixture. Place the columns side by side on a baking sheet lined with baking paper. Baked in the oven for about 25 minutes. Arrange and serve on plates.
- Tastes very good with a spicy dip. We had an almond dip, the potato wedges were also an accompaniment to a pesto and chicken pan. There was also a bean salad. Links to the dip and the chicken pan in step 5 and 6. Have fun trying it out :-).
- Link: Dips: Spicy almond dip with olives and tomatoes
- Link: Mediterranean pesto chicken pan with peppers and zucchini
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 18.1gProtein: 2.7gFat: 8.9g
