Country-style potato wedges in the oven
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
These flavorful potato wedges, coated in a crispy crust, can be served as a side dish with meat or fish, or as an appetizer with a dipping sauce. The potatoes, skin on, are cut into long wedges, tossed with spices and olive oil, and baked. Rosemary, garlic, and ginger impart a unique aroma and flavor, and the golden crust will impress. A delicious and healthy alternative to French fries.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large baking potatoes, with skins
- 4 tbsp. l. olive oil
- 1.5 tsp coarse salt
- 3/4 tsp freshly ground black pepper
- 1 teaspoon of crushed ginger root
- 1 teaspoon chopped fresh rosemary leaves
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Wash the potatoes with a brush, cut them in half lengthwise, and then cut each half into three lengthwise pieces. Each potato will yield six long wedges. Place the potatoes on a baking sheet and, using clean hands, toss with olive oil, salt, black pepper, garlic, and rosemary to coat evenly. Arrange the potatoes in a single layer, with each cut-side down.
- Bake for 30-35 minutes, then flip the wedges over after 20 minutes. Bake until lightly browned, crispy on the outside, and tender on the inside. Sprinkle with salt and serve.
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