Parmesan-potato-wedges with Herb aioli

A quick snack for in-between meals or even dinner in front of the TV: the parmesan-potato-wedges with Herb aioli are perfect to eat "just like that".

 Min. |   


  • 600 g potatoes
  • 30 g parmesan
  • 1/4 Seedbar Basil
  • 1/4 Seedbar Curly Parsley
  • 1 egg
  • 20 g breadcrumbs
  • 5 g yeast flakes
  • 1 clove garlic
  • 1 tsp mustard
  • 1/2 lemon
  • 200 ml sunflower oil
  • 2 tbsp olive oil
  • 1 tsp paprika powder
  • Salt & pepper

CHF 14.95

le paquet de 3 Seedbars

Curly Parsley

semaines séparant le semis et la récolte

CHF 14.95

le paquet de 3 Seedbars

Step 1

Preheat the oven to 200°C (top and bottom heat).

Step 2

Wash the potatoes and cut into narrow wedges. Place in a bowl of water for 2-3 minutes. Then dry them well.

Step 3

In the meantime, grate the parmesan cheese. Then mix in a bowl with breadcrumbs, yeast flakes, paprika powder, salt and pepper.

Step 4

Mix wedges evenly with olive oil. Then add the parmesan mixture, mix everything well, place on a baking tray covered with baking paper and bake for 15 minutes.

Step 5

Harvest and chop the Basil and Curly Parsley.

Step 6

For the aioli, cut the lemon in half and squeeze the juice from one half. Grate the garlic finely or press it through a garlic press. Put both in a tall bowl with the egg and mustard and mix with a blender. Gradually add the sunflower oil, moving the blender up and down until it has a creamy consistency. Flavour with salt, pepper and the chopped Herbs and mix everything together.

Step 7

Take the parmesan-potato-wedges out of the oven and enjoy with the Herb aioli.

Recipe provided by the cooking app KptnCook.

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