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