Sticky potato wedges with sesame & lemon

accompaniment chips homemade wedges potato wedges side dish steffi dellner

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Ingredients

1kg red-skinned potato , such as Desirée, skins left on and cut into wedges

2 tbsp olive oil

1 tsp dried oregano

1 tsp garlic granules (we used Bart)

juice 2 lemons

150ml vegetable or chicken stock

2 tbsp sesame seed

Method

Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin. Whisk together the olive oil, oregano, garlic granules, lemon juice and stock. Pour the liquid over the potatoes, ensuring they are well coated. Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.

Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.