Potatoes in the oven
6 servings
40 minutes
Here's a tip on how to get a crispy crust and tender center from potatoes in the oven. You need to cook them in two stages: first boil them on the stove, and only then bake them on a baking sheet. There's another trick in this recipe: before baking, we generously coat the potatoes with oil and spices, which makes the crispy wedges not only crispy, but also fragrant.
1
Peel the potatoes, cut them into wedges, toss them into boiling water and cook for 3 minutes. Then drain the water and let the potatoes cool slightly.
- Potato: 1 kg
2
Mix all spices and salt with oil, pour this mixture over the potatoes, and mix well. You can do this directly in the pot where it was cooked. Cover it with a lid and shake until the potatoes are evenly coated with spices.
- Sweet paprika: 1 teaspoon
- Turmeric: 1 teaspoon
- Garlic powder: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: 1 teaspoon
- Ground coriander: pinch
- Dried thyme: pinch
- Dried rosemary: pinch
- Hot paprika: to taste
- Vegetable oil: 75 ml
3
Place the slices on a parchment-lined baking sheet and send to an oven preheated to 220 degrees for 20-30 minutes, until golden brown. Serve with your favorite sauce.
