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Vegan crispy potato wedges

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 tbsp corn flour
  • 2 tbsp paprika powder
  • 2 tbsp dill
  • e.g. salt and pepper
  • some sunflower oil

Instructions

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

Wash the potatoes thoroughly and cut them into 4 pieces, skin on. Arrange them on a baking sheet lined with baking paper. Lightly coat the potatoes with sunflower oil (the amount depends on your taste), sprinkle with cornflour, paprika, dill, salt, and pepper, and mix all the ingredients well with your hands. Bake in an oven preheated to 180°C (top/bottom heat) for about 30 minutes on the middle rack. After about 20 minutes, turn the potatoes over with a wooden spoon and bake until golden brown and crispy. The crispy baked potatoes can be served with a variety of dishes or eaten simply with salad and dips, as desired.

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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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