Description
Goldbraune Kartoffelspalten mit knusprigen Rändern, getränkt in zitroniger Würze, feinem Olivenöl und duftendem Knoblauch. Zart innen, aromatisch, mit Oregano veredelt und frisch gemahlenem Pfeffer vollendet.
Ingredients
Scale
- 600 g large potatoes, peeled and cut into wedges
- 50 ml cold-pressed olive oil
- 100 ml freshly squeezed lemon juice
- 3 cloves garlic, peeled, germ removed, and finely chopped
- 2 teaspoons dried oregano
- Salt, to taste
- Black pepper, ground, to taste
- 100 ml water (optional, for the baking tray, not for the marinade)
- Additional lemon juice for drizzling over the finished dish
Instructions
- Preheat your oven to 230°C (446°F) to ensure it is hot and ready for roasting the potatoes. Position a rack in the upper third of the oven for best results.
- Peel the potatoes and cut them into large wedges, ensuring they are similar in size for even cooking. Place the potato wedges on a deep baking tray, spreading them out in a single layer so they roast evenly.
- In a small bowl, combine the olive oil, freshly squeezed lemon juice, finely chopped garlic, dried oregano, a generous pinch of salt, and freshly ground black pepper. Mix well to create a flavorful marinade.
- Pour the marinade over the potatoes on the tray. Using your hands or two large spoons, toss the potatoes thoroughly so that each wedge is evenly coated with the marinade. Make sure all surfaces of the potatoes are covered for maximum flavor.
- If desired, pour up to 100 ml of water into the baking tray, distributing it around the potatoes. This helps prevent sticking and keeps the potatoes moist during roasting. Do not add the water to the marinade itself.
- Place the baking tray on the upper rack of the preheated oven. Roast the potatoes for about 60 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Every 15–20 minutes, carefully turn the potatoes with a spatula to ensure even browning. If the tray looks dry or the potatoes start to stick, add a splash more water as needed.
- Once the potatoes are deeply golden and crisp, remove them from the oven. Immediately drizzle with additional fresh lemon juice to enhance their brightness and toss gently to distribute.
- Transfer the potatoes to a serving platter. Serve hot, optionally garnished with extra oregano or fresh herbs if desired. Enjoy your Knoblauchkartoffeln as a side dish or on their own.
Notes
For extra crispiness, avoid crowding the potatoes on the tray and make sure they are in a single layer. You can also add a bit of fresh chopped parsley or dill before serving for a fresh touch. These garlic potatoes pair wonderfully with grilled meats, fish, or as part of a Mediterranean mezze platter.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
