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Oven-roast potatoes

Oven-roast potatoes

Nothing less than perfection – our recipe for Oven-roast potatoes look as beautiful as they taste. Crescent peeled potatoes feature a golden hue and a satisfying crunch. Glossed in slight droplets of olive oil, the flavours are pure and oh-so good. Next to a serving of mayonnaise, the sensation is unrivalled.

30 mins 4 servings
Roasted/Toasted Starchy

ingredients

  • 800 kg peeled potatoes, cut into wedges
  • water
  • 50 ml olive oil
  • salt
  • ground pepper
  • good mayonnaise

preparation

1. Preheat the oven to 220°.

2. Place the potatoes in a saucepan and cover with cold water. Bring to a boil, then immediately drain.

3. Leave the potatoes to cool slightly in the saucepan.

4. Carefully toss the potatoes with olive oil, salt and pepper.

5. Distribute them in one layer on a baking tray lined with baking parchment.

6. Bake for about 20 minutes until golden and crispy.

7. Serve with a good mayonnaise.