Crispy Pesto Garlic Potato Wedges
Ingredients
- a few large white russet potatoes
- 2 tablespoons olive oil
- 1 heaped teaspoon green pesto
- 2 teaspoons garlic powder
- sea salt to taste
- black pepper to taste
- optional: fresh or dried coriander, parsley, or mixed herbs
Preparation
Preheat your oven to 180°C.
Wash and cut a few large white russet potatoes into wedges and place them on a baking tray.
In a bowl, whisk together 2 tablespoons olive oil, 1 heaped teaspoon of green pesto, and 2 teaspoons garlic powder to form a marinade, then pour it over the wedges and coat them evenly.
Sprinkle with sea salt and black pepper.
Bake in the oven for 30 minutes until crispy and golden.
Serve with a sprinkling of fresh or dried coriander, parsley, or mixed herbs.