Crispy Potato Wedges

Ingredients

• 1 kg mostly waxy potatoes
• Sea salt
• 1 tsp peppercorns
• 4 tbsp olive oil
• 500 g small cherry tomatoes (e.g., cocktail tomatoes)

Instructions

1. 1.

   Wash potatoes thoroughly and cut into wedges. Coarsely crush peppercorns in a mortar. In a bowl, mix the wedges with 3 tbsp oil and sea salt. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until golden brown, turning several times.

2. 2.

   Rinse tomatoes and add them to the baking sheet after about 15 minutes of roasting. Drizzle with 1 tbsp olive oil and season with salt.

3. 3.

   Remove the crispy potato wedges and roasted cherry tomatoes from the oven and serve, for example, alongside fish.