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Ingredients

Serves:
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potato 500 g
vegetable oil 15 g
thyme 2 sprigs
ground black pepper
salt
FOR THE SAUCE
champignon 200 g
water 500 ml
bay leaf 1 pc
bulb onion 70 g
all-purpose flour 20 g
vegetable oil 15 g
ground nutmeg 1/8 tsp
lemon juice ½ tsp
ground black pepper
salt

Nutritional information

cal
61,21
prot
1,63
fat
2,62
carbs
7,79
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Potato wedges with Lenten mushroom sauce

Potato wedges with Lenten mushroom sauce

Ingredients

  • 500 g potato
  • 15 g vegetable oil
  • 2 sprigs thyme
  • ground black pepper
  • salt

  • FOR THE SAUCE

  • 200 g champignon
  • 500 ml water
  • 1 pc bay leaf
  • 70 g bulb onion
  • 20 g all-purpose flour
  • 15 g vegetable oil
  • 1/8 tsp ground nutmeg
  • ½ tsp lemon juice
  • ground black pepper
  • salt

Golden potato wedges won’t leave anyone indifferent. To make them soft and mealy inside and golden and crispy outside, let’s half-cook it before baking. Serve with the fragrant mushroom sauce which is a nice and healthy alternative to the usual ketchup or mayo.


All author's recipes

Julia Nasibulina

Recipe author

Lawyer by training. Her main hobby is studying. This devotion makes her to learn new information about culinary world, find something new, modern tastes of different dishes, study under great chefs and develop skills at photography. Julia has a dream to visit The Fat Duck restaurant by famous Heston Blumental. She is married and has two sons. Julia takes part in several social projects.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the potatoes thoroughly with a brush.
2
Done

Step 2

Cut the potatoes into wedges and cut the small potatoes in half. Put the wedges into hot water and cook over medium heat till half cooked, about 20 mins. Pour off the water.
3
Done

Step 3

Preheat the oven to 180°C. Layer the baking sheet with foil and spread the wedges into one layer. Grease with some oil, sprinkle with salt, pepper and thyme leaves. Bake in the middle of the oven till they get golden crust, about 30 mins.
4
Done

Step 4

To make the sauce, slice the mushrooms 2-3 mm thick. Pour with some water, add the bay leaf and boil over medium heat for about 20 mins. Discard the bay leaf.
5
Done

Step 5

Finely chop the onion and fry with some oil till transparent.
6
Done

Step 6

Reduce the heat and gradually add the flour, stirring constantly.
7
Done

Step 7

Gradually add the mushroom stock with the mushrooms to the onions, stirring all the time to prevent the lumps. Season with salt, pepper and freshly ground nutmeg to taste. Turn off the heat, add the lemon juice and stir.
8
Done

Step 8

Potato wedges with Lenten mushroom sauce are done! Sprinkle with chopped herbs and serve. Enjoy your meal!

Potato wedges with Lenten mushroom sauce

Golden potato wedges won’t leave anyone indifferent. To make them soft and mealy inside and golden and crispy outside, let’s half-cook it before baking. Serve with the fragrant mushroom sauce which is a nice and healthy alternative to the usual ketchup or mayo.

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 1 hour

Ингредиенты

  • 500 g potato
  • 15 g vegetable oil
  • 2 sprigs thyme
  • ground black pepper
  • salt
  • 200 g champignon
  • 500 ml water
  • 1 pc bay leaf
  • 70 g bulb onion
  • 20 g all-purpose flour
  • 15 g vegetable oil
  • 1/8 tsp ground nutmeg
  • ½ tsp lemon juice
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the potatoes thoroughly with a brush.

  • Cut the potatoes into wedges and cut the small potatoes in half. Put the wedges into hot water and cook over medium heat till half cooked, about 20 mins. Pour off the water.

  • Preheat the oven to 180°C. Layer the baking sheet with foil and spread the wedges into one layer. Grease with some oil, sprinkle with salt, pepper and thyme leaves. Bake in the middle of the oven till they get golden crust, about 30 mins.

  • To make the sauce, slice the mushrooms 2-3 mm thick. Pour with some water, add the bay leaf and boil over medium heat for about 20 mins. Discard the bay leaf.

  • Finely chop the onion and fry with some oil till transparent.

  • Reduce the heat and gradually add the flour, stirring constantly.

  • Gradually add the mushroom stock with the mushrooms to the onions, stirring all the time to prevent the lumps. Season with salt, pepper and freshly ground nutmeg to taste. Turn off the heat, add the lemon juice and stir.

  • Potato wedges with Lenten mushroom sauce are done! Sprinkle with chopped herbs and serve. Enjoy your meal!

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Lemon pickled radish
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previous
Lemon pickled radish
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