Oven-Roasted Wedges with Beets

4 servings

Prepare to embark on a culinary journey where the humble potato and vibrant beet transform into a delightful medley of textures and tastes. This oven-roasted dish showcases the natural sweetness of beets, complemented by the earthy notes of potatoes, all elevated by a fragrant herb and spice infusion. The simplicity...

... of preparation belies the depth of flavor that awaits. With just a handful of readily available ingredients, including olive oil, onion, garlic, cayenne pepper, salt, sage, rosemary, and pepper, you'll create a dish that's both wholesome and satisfying. Whether served as a hearty side or a light vegetarian main, these oven-baked potato wedges with beets are sure to tantalize your taste buds and leave you craving more.

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Tom Founder

September 16, 2024

45 min.
45 min.
1/5

Ingredients:

⅓ cup of Extra Virgin Olive Oil
¼ onion (medium)
4 cloves of garlic - peeled
½ TSP of ground cayenne pepper (optional substitute with ½ TSP of paprika for a less spicy alternative)
¼ cup of fresh sage (substitute with 2 TBSP of dry one)
1 fresh rosemary sprig - remove from stem (or ½ TSP of dry one)
1 TSP of salt
½ TSP of ground pepper - ideally freshly ground
1 LB of potatoes of your choice - well rinsed with skin on (about 3 pcs)
1 LB of beets - peeled (try to select beets that are about the same size as the potatoes, if possible)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Cutting Board
1x Chef’s knife
1x Immersion Blender with Measuring Pitcher or Food Processor
1x Large Mixing Bowl (8 QT – 12 QT)
1x Silicone Spatula
1x Baking Sheet with Parchment Paper or Silicone Matt

Recipes

Best served with:

Perfect Beef Steak

Pork Chop Steak

Karbenátky (Czech Burger)

Directions:

1. Set oven to preheat to 400°F.

2. Potato & Beet Preparation:

2.1.

Thoroughly wash the potatoes under cold water to make sure that they will be perfectly clean before the next step. Then, dry them with a kitchen towel.

2.2.

Cut each potato in half and then each half into 3 – 4 wedges, to make 6 – 8 wedges from each potato (do not peel potatoes, they will be roasted and served with the skin) and place them into a large mixing bowl.

2.3.

Thoroughly wash the beets under cold water to make sure that they will be perfectly clean before the next step.

2.4.

Peel beets.

2.5.

Cut each beet in half and then each half into 3 – 4 wedges, to make 6 – 8 wedges from each beet and place them into a large mixing bowl.

3. Coating Mixture:

3.1. Place the following into a measuring pitcher or food processor:

⅓ cup of olive oil
¼ of medium onion – peeled and roughly chopped
4 cloves of garlic – peeled
½ TSP of ground cayenne pepper
¼ cup of fresh sage – roughly chopped
1 spring of rosemary – remove stem
1 TSP of salt
½ TSP of ground pepper

Process until fully combined and smooth with immersion blender or food precessor.

4. Roasting preparation:

4.1. Pour over the potatoes and beets:

Coating mixture from step 2

Thoroughly stir until potatoes and beets are nicely coated (some mixture will still be present in the bottom of the mixing bowl).

4.2. Place into a preheated oven and roast until the potatoes and beets are fully cooked, and the potatoes have a nice, lightly seared color (usually for about 35-45 minutes).

Important:
Before you finish cooking, taste both the beets and potatoes to ensure they are fully cooked.

5. Roast:

5.1.

Place into a preheated oven and roast for 35 – 45 minutes.

6. Taste & Serve:

6.1.

Remove from the oven and plate it on individual plates or one large for family-style serving.

6.2.

Serve sprinkled with chopped chives.

About the Author:

TomFounder

# 1

17 Followers

Published Recipes: 225
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Location: Iowa, USA
Member since: 2023-02-02

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