Oven-baked wedges with a hint of lemon
preparation time
45-60 minutes
Ingredients
– 1kg Firm cooking potatoes (Baby Gold)
– 4 Shallots
– 4 Cloves garlic
– 1 Lemon
– Few sprigs of fresh rosemary or thyme
– Olive oil
– Coarse sea salt
– 3 tbsp Mayonnaise
– 2 tbsp Horseradish puree
Supplies
Baking tray
Baking paper
Preparation
Preheat the oven to 190 °C. Cut the potatoes into equal wedges. Boil them for about 2 minutes in a pan of water with a pinch of salt. No longer, or they will become too soft! Drain and let the potatoes evaporate in the pan.
Line a baking tray with baking paper and divide the potatoes over it. Cut the lemon into wedges and place them between the potatoes. Sprinkle with some fresh rosemary or thyme and sea salt. Crush the garlic and cut the shallots into large pieces and add both. Sprinkle everything with olive oil and bake the potatoes in the oven for 35 to 40 minutes until golden brown and crispy.
Delicious with horseradish mayonnaise – easy to make by mixing mayonnaise with horseradish puree.
potato in recipe
variation option(s) choice of potato
