Potato wedges with meat in the oven
0
906
Kitchen
World
Calorie content
151.7 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
6.7 g
Fats *
19.3 g
Carbohydrates*
6.8 g
A simple, uncomplicated, but very tasty dish: potatoes baked in wedges with meat. The success of the dish directly depends on the quality of the ingredients: the potatoes should be firm, not old, and the meat should be tender, young, with small fat layers. High-quality pork steak, meaty pork ribs, lamb, various kinds of raw minced sausages are well suited. In this case, we make a meat mix: pork and lamb steaks along with sausages. Season the food with fragrant rosemary, piquant garlic and black pepper.
Ingredients
Cooking process
Put the potato wedges in a suitable baking dish or baking sheet. Free up space in the center of the meat mold. We put prepared steaks and sausages there. Tear off thin leaves from rosemary and sprinkle potatoes with meat with them. If you don’t like the leaves in the dish, you can simply spread the rosemary with separate branches on potatoes with meat, and remove after baking: the aroma and specific taste of the herb will remain, and the “needles” will not interfere.
After the specified time has elapsed, open the oven, turn the meat and potatoes to the other side. We continue to bake for another fifteen to twenty minutes. To prevent the meat from drying out, pour it with juice from the bottom of the mold. Potatoes with meat should be lightly browned. If in doubt about the readiness of the steaks, pierce them with a thin knife. If liquid mixed with blood oozes from the slot, continue to bake further. If the juice is clear, the meat is ready.
Bon Appetit!