The recipe was obtained from a coincidence. The picture looked very nice.
I prepared the potatoes just before dinner, some sort of like appetizer. It was not as crusty because I used canola oil (Mum said she finished the last drop of olive oil last week) It’s tasty, easy to make and quite fast to prepare. I had to make 2 batches in one hour.You should have the essentials. This served 3 hungry potato madmen at my house, twice.
  • 4 medium potatoes, scrubbed and rinsed
  • 3 tablespoons olive oil (I used vegetable oil)
  • 4 cloves garlic, minced and mashed.
  • 1 teaspoon mixed herbs (you can mix dried marjoram, rosemary, oregano, thyme, your choice)
  • 1/2 teaspoon paprika (I bought this just for the recipe, and maybe some for goulash later)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • You can add curry powder, chili flakes for a bit of color and flavor.


1) Preheat oven to 220 C.
2) Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss to coat the potatoes evenly.
3) You can line a sheet pan with foil but I just put it in a metal tray without having any sticking problem later. Place the potato wedges. Bake for 35-40 minutes, or until well browned, crusty edged and tender (you can test with fork) Serve immediately, sprinkled with more salt if desired.

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