Potatoes, soy sauce, mustard, honey, garlic, and fragrant herbs create a bold combination with sweet, tangy, and slightly salty flavors. The potato wedges are first parboiled and then baked uncovered, resulting in a crispy exterior while staying pleasantly soft inside.
This side dish doesn’t require complicated preparation or extra salt, as the soy sauce provides plenty of flavor. Simply prepare a quick marinade, coat the parboiled potatoes, and let them turn golden in the oven. For an even more pronounced crust, you can add a bit of grated cheese to taste.
What You’ll Need
- 1 kg potatoes,
- 2 tablespoons soy sauce,
- 2 tablespoons vegetable oil,
- 3 tablespoons mustard,
- 1 tablespoon honey,
- 3 to 5 cloves garlic,
- oregano to taste,
- basil to taste,
- ground caraway to taste,
- marjoram to taste,
- black pepper to taste,
- optionally a little grated cheese.
Step-by-Step Preparation:
1. Washing the potatoes: Wash the potatoes thoroughly, place them in a pot with water, and cook until semi-soft. They shouldn’t be fully cooked, as they’ll finish baking in the oven and could fall apart if overcooked.
2. Cooling and slicing: Remove the semi-soft potatoes from the pot and let them cool slightly. Then dry them well and cut into wedges, which will be easy to coat in the marinade and bake evenly.
3. Preparing the marinade: In a bowl, mix soy sauce, mustard, and honey. Add pressed garlic cloves, black pepper, and dried herbs to taste—basil, oregano, marjoram, and optionally a bit of ground caraway.
4. Seasoning: Mix the marinade thoroughly so the honey blends with the mustard and soy sauce. Don’t add extra salt, as the soy sauce provides enough salty flavor.
5. Preparing the baking tray: Grease the baking tray with vegetable oil to prevent the potato wedges from sticking during baking. Preheat the oven to 200°C so the potatoes start roasting right away.
6. Marinating the potatoes: Dip each potato wedge into the prepared marinade. Arrange the coated pieces on the greased tray so they can bake evenly and develop a crispy surface.
7. Baking: Place the potatoes in the preheated oven and bake uncovered at 200°C for about 20 to 30 minutes. They’re done when they have a crispy, golden crust on the outside.
8. Finishing: If you like cheese, you can add a bit of grated cheese to the marinade. During baking, this will help create an even more pronounced and crispy crust on the potatoes.
Why You Shouldn’t Add Salt to the Marinade
Soy sauce not only gives the marinade a rich flavor but also the necessary saltiness. There’s no need to add extra salt. The final taste is complemented by sweet honey, tangy mustard, garlic, and your chosen dried herbs.
How to Achieve a Crispy Surface
Parboil the potatoes only until semi-soft, then let them cool and dry well after removing from the water. It’s also important to bake them uncovered in an oven preheated to 200°C. Depending on your preferred level of browning, bake them for about 20 to 30 minutes.
Final Tip
You can adjust the herbs to your own taste or combine oregano, basil, marjoram, and a small amount of ground caraway. For a cheesy version, add a bit of grated cheese to the marinade, which will create a more pronounced crust during baking.
