Roast carrots and potato wedges

For the English Cooking Event we made two times the following recipe.

Roast carrots and potato wedges

Yield: 6 servings in a three course dinner


For the potato wedges

  • 1,5 kg potatoes, peeled and cut into wedges
  • 5 – 6 tbsp. olive oil
  • salt and pepper
  • herbs to your liking

for the carrots

  • 600 gram carrots, peeled and cut into chunks
  • 25 gram butter
  • 1 – 2 tbsp. olive oil
  • salt and pepper to taste


  • Preheat the oven to 200 °C/Fan 180 °C.
  • Roasting carrots: Melt the butter in an ovenproof dish, and toss the carrots in it. Place the dish in the oven above the potoatoes for 35 – 40 minutes, turning the carrots in the butter and oil once or twice.
  • Potato wedges: Give the potatoe wedges in a bowl, add olive oil and a pinch of salt and pepper and herbs to your liking. Toss together so all the wedges are coated in the oil then spread out in one layer onto a baking sheet. Place the baking sheet unter the carrots and cook in the hot oven for 35 – 40 minutes until golden, crisp and cooked through.

total time: 1 hour
preparing time: 15 minutes
cooking time: 35 – 40 minutes

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