Rustic Potatoes
Generous potato wedges with paprika and garlic—perfect for serving with shashlik or roasted meats.
- Time
- 50 min
- Serving
- 266 kcal
- Ingredients
- ≈ $0.59
- Protein
- 5 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 220 g
- 2 Sunflower oil 10 ml
- 3 Paprika 1 g
- 4 Garlic powder to taste
- 5 Salt 2 g
- 6 Ground black pepper to taste
- 7 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Scrub the potatoes1 with a brush, then cut into thick wedges (about 6 per potato), keeping the skin on.
Pat dry, place in a bag or bowl, and toss with oil, paprika, dried garlic powder, salt, and pepper until each wedge is well coated.
Arrange in a single layer on a parchment-lined baking sheet, skin-side down.
Bake at 400°F (200°C) for 35–40 minutes until golden and tender—test with a knife.
Sprinkle with chopped dill7 and serve with sour cream or garlic sauce.
Tips
- Why it works
- Cut wedges thick so they cook evenly without burning outside or staying raw inside. Test with a knife. It should slide in smoothly.
- Substitutions
- Use olive oil instead of sunflower oil for a milder taste. Skip dried garlic and add ½ fresh minced garlic for stronger flavor.
- Common mistakes
- Overcrowding the tray makes wedges steam instead of crisp. Look for soggy, pale spots if they didn’t brown properly.
- Storing and reheating
- Eat fresh or within 2 days. Reheat in a 350°F (175°C) oven for 10 minutes until warm; microwave makes them limp.
- Serve with
- Pair with grilled chicken or beef shashlik for a hearty dinner. Serve with a simple salad for a balanced meal.
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