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Oven baked potato wedges without peel

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Kitchen World
Calorie content 82.7 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 2 gr.
Fats * 10.2 g
Carbohydrates* 16.3 gr.
* per 100 gr. product
Oven baked potato wedges without peel
Content

We offer a special version of baking potato wedges in the oven. The peculiarity is that the slices will be pre-boiled until half cooked. Also, this option is good in that it does not require the addition of oil: the wet sticky surface of the potatoes after cooking perfectly holds loose spices and blushes well in the oven. Even those who are on a diet can afford such potatoes.

Ingredients

Cooking process

step 1 out of 6
Peel the potatoes, wash them thoroughly in running water. Cut the washed potatoes into neat longitudinal, thin slices of approximately equal size. This is important because the wedges must be evenly boiled and baked.
step 2 out of 6
Place the wedges in a saucepan, fill with hot water and bring to a boil. Add salt to taste. From the moment of boiling, cook the potatoes for ten minutes. By the end of cooking, the wedges should have softened, but still be firm - medium cooked. Drain the broth, and let the potato pieces dry a little from moisture, for a couple of minutes.
step 3 out of 6
Lightly grease the baking sheet with vegetable oil using a silicone brush. If you don't want to use vegetable oil at all, then you can cover the baking sheet with parchment and not grease it.
step 4 out of 6
We spread the prepared potato wedges. We do this so that they do not touch each other. When there is enough space between the slices, then they are baked and reddened better. Sprinkle the top with kebab seasoning, dried oregano and salt to taste.
step 5 out of 6
Preheat the oven to a temperature of 250 degrees. We send a baking sheet with potatoes to the middle level. We bake for thirty five to forty minutes, until golden brown appears.
step 6 out of 6
We take the finished potatoes out of the oven and transfer them from the baking sheet to a serving plate. Chop the dill with a knife and sprinkle it on the finished potatoes. We serve hot with heat - with heat. The ideal accompaniment to such slices is various sauces.
Bon Appetit!

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