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Potato wedges with garlic crust in the oven

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1354
Kitchen World
Calorie content 48.8 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 1.1 gr.
Fats * 10.2 g
Carbohydrates* 7.4 gr.
* per 100 gr. product
Potato wedges with garlic crust in the oven
Content

To achieve a pronounced crust on baked potato wedges, we observe several points: firstly, we "help" the crust to form visually with the help of bright spices, and secondly, we turn on the oven in convection mode. This will turn the potato wedges golden faster. For piquancy, in addition to spices, add chopped garlic to the potatoes - it is in perfect harmony with the tender potato pulp.

Ingredients

Cooking process

step 1 out of 5
Cut off the peel from the potato, wash the tubers from dirt and cut into longitudinal slices. Do not make them too large, but you do not need to grind them. Then we dry the slices with a paper towel so that there is no water and excess juice on them.
step 2 out of 5
Place the chopped potatoes in a wide bowl and pour over the olive oil. Pour the indicated spices on top: paprika, Provencal herbs, turmeric, black pepper and granulated garlic. Peel fresh garlic, pass the cloves through a press. We spread the resulting gruel to the potatoes and spices. Mix everything together with our hands and try to evenly distribute all the spices and oil over each potato wedge. Alternatively, you can simply close the bowl tightly with a suitable lid and shake well.
step 3 out of 5
Cover the baking sheet with a silicone mat or lightly oiled parchment. We lay out potato wedges on it so that they do not touch each other. It is desirable that the slices are located with a sharp cut upwards - it will be he who will be pronounced ruddy.
step 4 out of 5
We preheat the oven to a temperature of 200 degrees in convection mode. We send a baking sheet with potato wedges into it to the middle level and bake for forty to forty-five minutes. By the end of the baking time, the wedges should be soft on the inside and golden on the outside.
step 5 out of 5
Remove the finished potatoes from the oven. Immediately transfer the ruddy wedges from the baking sheet to the serving plate. We add the desired sauce and serve hot.
Bon Appetit!

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