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Crispy Roasted Potatoes | Traditional Oven-Baked
(0)
55 min
Under an hour
Gurkerl Küche
Knusprig geröstete Erdäpfelspalten aus dem Backrohr, verfeinert mit feinem Schmalz, gerösteten Zwiebeln, Knoblauch, Kümmel und duftendem Majoran. Ein herzhafter österreichischer Klassiker für den Herbst.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Prepare a baking sheet.
Thoroughly wash and peel the predominantly waxy potatoes and cut them into bite-sized wedges or cubes. Peel the onions and cut into wedges. Peel and finely chop the garlic.
Oven preparation
Briefly melt the lard on the baking sheet in the hot oven. Distribute the prepared potato wedges and onions on top.
Chef's tip
For extra crispy potatoes: briefly soak the raw potato wedges in cold water after cutting, and pat them thoroughly dry with a clean kitchen towel before tossing in the lard.
Roasted potatoes taste delicious on their own with a cold chive and sour cream dip, or as a traditional side dish with autumnal meat dishes.
Ingredients
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