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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!

Ingredients
  • Potato wedges (amount at your discretion)
  • Massel All Purpose Bouillon & Seasoning
  • Olive Oil
  • Sea Salt
  • Greek Yogurt
  • Mayonnaise
  • Optional: black pepper, blue cheese and/or bacon
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.

What’s New

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