Gluten Free Bliss Main Dishes

Easy Oven-baked Potatoe Wedges

Romy0

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Schnelle Kartoffel-Weges aus dem Ofen
Knusprige Kartoffel-Wedges ganz einfach aus dem Ofen - das spart nicht nur Fett und Kalorien, sondern ist auch verdammt lecker.
Servings
2
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course Tags: Main Course, Side Dish, Snack
Tags: glutenfrei, Kartoffeln, plant-based, vegan
Ingredients
  • 750 g Kartoffeln*
  • 1 EL Tamari**
  • 1 EL Olivenöl
  • 1 TL Knoblauchpulver
  • 1 TL Paprikapulver
  • 1/2 TL Majoran
  • 1/4 TL Muskatnuss, gerieben
  • 1/4 TL Pfeffer
Instructions

  1. Heiz den Ofen auf 200°C Ober-|Unterhitze vor.

  2. Wasch die Kartoffeln gründlich, tupf sie trocken und schneide sie in Wedges. Je nach Größe reicht eine Kartoffel für 6-8 Wedges.

  3. Gib die Wedges in eine Schüssel, schütte Öl & Sojasauce darüber und rühr alles gut durch. Streu dann die Gewürze darüber und rühr noch einmal gründlich um, bis die Gewürze gleichmäßig verteilt sind.

  4. Verteile die gewürzten Wedges auf einem mit Backpapier ausgelegten Backblech und schieb sie für 25 Minuten in den Ofen.

  5. Die Wedges sind fertig, wenn sie goldbraun gebacken sind und in der Mitte nicht mehr fest (am besten einfach kurz mit einer Gabel reinpieksen und testen).

Notes
*festkochend oder vorwiegend festkochend mit nicht so dicker Schale.
 
**Du kannst auch Sojasauce nehmen, dann sind die Wedges aber nicht mehr glutenfrei.
 
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚
Today we’ll have potato wedges. Fresh. From the oven. Homemade. Are you in??

It’s a quick recipe & easier than you might think. All you need is potatoes (I’ve bought relatively small, firm potatoes with a rather thin skin, which saves you from peeling), soy sauce, olive oil and a few spices. Cut, season, bake and you’re done!

I made creamy garlic mushrooms to join my wedges today, but you can also simply eat your wedges to a big salad. But don’t forget the dipping sauce, wedges are always best with a lot of dipping (at least in my world 🙂). Go the classic way with ketchup, or try my delicious Mango Ginger Salsa. It’s a refreshingly fruity contrast to the spicy wedges.

For a little extra crispyness, I sprinkled the wedges with corn grits before baking. (You can also use polenta, but it’s finer ground and therefore less crispy.) The wedges come out great & I can really recommend it. The idea for this comes from the eggplant wedges from Green Kitchen Travels. Yes, you can also make wedges from aubergines. Maybe you can not imagine that, but that’s one thing you have to try.

Now that I write about it, I really get hungry for it. I think I’ll do some again soon & maybe I’ll post them here too. Then we all have something of it. 💚

But first let’s have some fresh & hot potato wedges out of the oven. Enjoy! XO, Romy

 

Print recipe
Easy Oven-baked Potatoe Wedges
Crunchy potato wedges from the oven - this simple recipe not only saves you fat and calories, but it's also damn delicious. 
Servings
2 servings
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course Tags: Main Course, Side Dish, Snack
Tags: gluten-free, plant-based, potatoes, vegan
Ingredients
  • 750 g potatoes*
  • 1 Tbsp olive oil
  • 1 Tbsp Tamari**
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp majoram
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp pepper
Instructions

  1. Preheat your oven to 200°C | 400°F.

  2. Wash the potatoes thoroughly, dab them dry and cut them into wedges. Depending on the size, one potato will make 6-8 wedges.

  3. Put the wedges in a bowl, pour over oil and soy sauce and stir well. Then sprinkle on the spices and stir again until the spices are evenly distributed.

  4. Spread the spiced wedges on a baking sheet lined with baking paper and place in the oven for 25 minutes.

  5. The wedges are ready when they have turned golden brown and are no longer firm in the middle (simply make the fork test to find out).

Notes
*I took rather small and firm ones with a thin skin, so you can skip the peeling.
 
**Or regular soy sauce.
 
I always choose organic produce whenever possible. It‘s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

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