The recipe for baked wedges potatoes is well known, I didn’t invent the hot water. I just wanted to show you how I make them when I want them to have a special flavor. I make them in the oven and use strong spices and poultry lard instead of oil. In this recipe I used a seasoning that is marked “for kimchi”. It has garlic, onion, ginger and paprika, and together with the rosemary, it gave the potatoes a spicy and aromatic taste. I had these baked wedges potatoes alongside some turkey meatballs and a big salad of lettuce, spinach, green onions and radishes, with a simple dressing made of a drizzle of olive oil and apple cider vinegar.
Ingredients
For 2 servings:
- 500 grams of new potatoes
- 1 tablespoon of poultry lard: duck, goose, chicken
- ½ teaspoon of salt
- 1 teaspoon dried rosemary
- 2 teaspoons of garlic, onion, chili pepper seasoning
Recipe Method
Wash the potatoes. I bought them already peeled, but you don’t need to peel them from that thin skin the new potatoes have. A large amount of minerals is concentrated in the peel, so leave it where it is.
Cut the potatoes. New potatoes are usually smaller, so cutting them in half is enough. They must not be too thin, as they will burn easily. The important thing is that you have to cut them about the same size, so that they have the same baking time.
We put the cut potatoes in the tray, put all the ingredients on top of them and mix well with our hands so that everything is distributed evenly. We spread the potatoes well in the tray, so that they are evenly placed, in one single layer.
Place the tray in the oven heated to 180 degrees Celsius. We leave for about 20 minutes, then with a spatula we gently mix them. I said gently, let’s not break them. We leave another 15-20 minutes. They are ready when they are slightly golden, with slightly darker spots in places. We take them out of the oven and we can enjoy them in a few minutes.
