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🍽️ Crispy Oven Potatoes with Leek and Pears

335 kcal · 30 min · 4 servings

Ingredients

• 1 kg mostly waxy potatoes
• 4 tbsp olive oil
• 1 stalk leek
• 2 pears (e.g. Williams Christ)
• 1 tbsp fresh chopped sage
• sea salt
• 1 untreated lemon
• 1 tsp honey
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the potatoes and cut them into wedges.
3. 3. Toss the potato wedges with two tablespoons of oil.
4. 4. Line a baking tray with baking paper and spread the potatoes out on it.
5. 5. Bake the potatoes in the oven for about 20 minutes.
6. 6. Turn the potatoes several times during baking so they brown evenly.
7. 7. Wash the leek and remove the tough ends.
8. 8. Slice the leek slightly diagonally into rings.
9. 9. Wash the pears and cut them into quarters.
10. 10. Remove the core from the pear quarters.
11. 11. Cut the pear pieces into wedges.
12. 12. Take the potatoes out of the oven briefly.
13. 13. Add the leek and pears to the potatoes.
14. 14. Drizzle the vegetables with the remaining oil.
15. 15. Season everything with sea salt.
16. 16. Put the baking tray back into the oven.
17. 17. Bake the vegetables for 10 to 15 minutes until golden brown.
18. 18. Turn the vegetables occasionally so they do not burn.
19. 19. Finely grate the zest of the lemon.
20. 20. Squeeze the juice of the lemon.
21. 21. Mix the lemon zest and honey with the warm vegetables.
22. 22. Add a little lemon juice and season with pepper to taste.
23. 23. Sprinkle the finished dish with fresh sage leaves.

Nutrition per serving

• kcal: 335
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 52 g