Alright, this is just a snippet that I don't really consider a recipe but because it's THAT simple and good I think everybody should add that to ones repertoire. Normally I just eyeball the whole ordeal so the measures of quantity are not exact but sure will work. You can already see these wedges making a cameo here but they are also great as a side to steak or pork tenderloin or even just all by themselves along with a dip.
Thyme and Rosemary Potato-Wedges
Serves 4 or 3 when served as a snack.
- 2 pounds of evenly sized potatoes
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 heaping tsp salt
- 1/2 tsp sugar
- 3 cloves of garlic
- 2 twigs of thyme
- 2 twigs of rosemary
- 1 tsp chili flakes (optional)
- pepper to taste and maybe some extra salt
- Preheat oven to 170°C (340°F).
- Wash potatoes leaving the skin on and them into evenly sized wedges. Put them in a big mixing bowl.
- Remove needles/leaves from both thyme and rosemary, chop them up finely with a knife or scissors (I find the latter easier).
- Roughly crush garlic
- In a cup or small bowl, stir all ingredients but the potatoes and extra salt and pepper together.
- Pour mixture over wedges, tossing them well. Let it sit for 15 minutes, toss them in between.
- Line a baking sheet with parchment paper evenly spread the potato-wedges on it round side down, trying to make sure they don't touch each other.
- Pour remaining marinade on wedges and let them bake on the centre rack for about 40 minutes or until they are golden and done (time depends on oven and size of wedges, you may want to try one before taking them all out).
- Add nice amount of pepper and more salt if needed.
Serve immediately and enjoy!
I could pull off an Ina Garten impersonation by saying “How easy is that?” but that would be wrong because I actually mean it.
these look so yum and crispy!
ReplyDeletethey are!
ReplyDeleteTobias
I enjoyed the last comment of this post.
ReplyDeleteAlso, interesting recipes you have so far!
Lol, thank you, Yatee! No lie there ;)
ReplyDeleteTobias
It's good that you left comments in my blog because if you didn't, I wouldn't have discovered yours. Beautiful photos & very interesting recipes. I love it! Thanks for adding me to your blogroll.
ReplyDeletethese potatoes look aromatic and delicious
ReplyDeletelovely site nice to meet you, I am following your site on google friends
about the avocado milkshake
It is a delicious milkshake this is the best way we love to have avocado. Do add water or milk more or less to taste so consistency is to your preference. Do try and let me know
regards Akheela
Weng, thank you for stopping by, too!
ReplyDeleteAs I am new to blogging, there is still not a lot to see, though, but I am working on changing that. :)
And about the blogroll - that really is well-deserved! You are very welcome.
Akheela, thank you a lot! I find avocados always to be very rich, so while I will definitely try your recipe, I am going to start with a higher amount of water. :)
Tobias
Thanks for stopping by my blog. I am with you, sometimes things that are soooo simple are just perfect... no need to make things with a millions ingredients all the time. Great recipe and love the way those puppies look!
ReplyDeletelostpastremembered, thank you for stopping by yourself!
ReplyDeleteThey might have looked good but I felt even better with an emptied plate in front of me. ;)
And it's oh so true - you don't always need a complex recipe for a great meal. Sometimes, a nice slice of bread with butter is pure bliss as well!
These look delish and so.... tempting!
ReplyDeleteSucré Farine, don't they? I could just gobble them down all by myself ;)
ReplyDeleteI love potatoes...and this is exactly how I make, but I never added balsamic vinegar. Must add nice flavor and I must add it next time.
ReplyDeleteI just realized that you put my blog on your blogroll. Thank you so much! I already put your blog on my blogroll, but my long list doesn't make you feel special like you did for me. Sorry about that. I really appreciate your link!!!
Nami, the acid of the vinegar evaporates so it leaves you only with a nice hint of its aroma and adds a slight sweet note to the potatoes.
ReplyDeleteYou are very welcome for adding you to my blogroll. I have already known your blog before I started blogging myself and like it a lot. :)
And thank you so much for adding ME to your blogroll as well! And yes, I DO feel special! I have just started blogging and being added to someones blogroll, albeit it being rather long, is an honour. I genuinely appreciate that!
Tobias