Gluten-free Bouillon & Seasoning
Roasted Potato Wedges Potato Salad

Recipes: Roasted Potato Wedges and Potato Salad

This roasted potato recipe makes for a great appetizer. Make a couple of extra potato wedges and you can make a delicious potato salad right afterward!

The Recipe

Ingredients

Method

Roasted Potato Wedges:

1.) Cut desired amount of potatoes into wedges and place of baking tray.

2.) Toss in olive oil and Massel All Purpose Bouillon & Seasoning until the potatoes are thoroughly coated.

3.) Bake in oven for about an hour at 400F/200C (cooking time will depend on the thickness of the wedges). The outside should be crispy and inside tender.

4.)  Sprinkle with just a touch of sea salt to finish.

Roasted Potato Salad:

1.) Leftover potato wedges are tossed with equal amount of Greek yogurt and mayonnaise, enough to coat all the wedges.
2.) Add finely chopped green onions, chives and dill.
3.) Optional: Add lots of black pepper, blue cheese and/or bacon.


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