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Potato wedges on parchment in the oven

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963
Kitchen World
Calorie content 67.2 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 1.4 gr.
Fats * 13.5 g
Carbohydrates* 9.7 g
* per 100 gr. product
Potato wedges on parchment in the oven
Content

Parchment is great for baking potato wedges. It does not need to be oiled abundantly - light oiling is sufficient. Potatoes on such a surface turn out to be low-fat, with a crust, slightly dryish - it is convenient to take it with your hands and dip it in your favorite sauce. Parchment, unlike foil, does not stick to potatoes. The risk of burning is minimal. Ideal for baking potato wedges.

Ingredients

Cooking process

step 1 out of 6
If the beautiful even shape of potato slices is important, then it is better to choose potato tubers of more or less regular shape and approximately the same size. Peel the potatoes, rinse them thoroughly, cut them into longitudinal slices, as in the photo. Dry the slices on a paper towel.
step 2 out of 6
Free the garlic from the husk, pass it through a press. Put the resulting gruel in a wide bowl. Pour olive oil into the garlic, add salt and black pepper to taste. Pluck the leaves from the thyme branches and also pour them into a bowl. We mix everything together. We spread the potato wedges to the resulting mixture and mix them with our hands, trying to ensure that the fragrant mass covers each piece of potato.
step 3 out of 6
Cover the baking sheet with a piece of parchment of the required size. Using a silicone brush, grease the parchment on a baking sheet with vegetable oil.
step 4 out of 6
Lay out potato wedges in a fragrant dressing on parchment.
step 5 out of 6
Preheat the oven to a temperature of 190 degrees. We place a baking sheet with potatoes in it on a medium level. We bake for forty minutes. We make sure that the slices do not dry out. We take out the finished potatoes from the oven.
step 6 out of 6
Transfer the hot wedges to a serving plate and serve immediately before they have cooled down. Such potatoes are well suited both as a side dish for various meat or poultry dishes, and as an independent dish with sauces.
Bon Appetit!

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