Tomami potato wedges
#1
vegan
starter
easy
Torben Ebert
For 4 people as a side dish
Perfect for a barbecue
- 800 g waxy organic potatoes
- 50 ml neutral tasting oil
- TOMAMI #1
- Salt and pepper
Instructions
Wash the potatoes (do not peel) and cut into approx. 1.5 – 2 cm thick wedges; cook in boiling, salted water. Drain after about 5 minutes and leave to evaporate.
As soon as the potatoes are no longer steaming and have cooled down, spread on a baking
sheet and sprinkle with the oil and a pinch of salt.
Bake in a preheated oven at 220°C for 15 minutes. Take the tray out of the oven and brush
the potato wedges evenly with TOMAMI. Reduce the oven temperature to 180°C and bake
for another 5 minutes until golden brown.
Enjoy!
Preparation time approx. 30 minutes
