Oven-roast potatoes

30min 4 servings
  • 800 g peeled potatoes, cut into wedges
  • Water
  • 50 ml olive oil
  • Salt and ground pepper
  • Good mayonnaise

 

Oven-roast potatoes

Preparation

Preheat the oven to 220°. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then immediately drain. Leave the potatoes to cool slightly in the saucepan. Carefully toss the potatoes with olive oil, salt and pepper. Distribute them in one layer on a baking tray lined with baking parchment. Bake for about 20 minutes until golden and crispy. Serve with a good mayonnaise.

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