← All recipes

🍽️ Crispy Potato Wedges with Rosemary Carrots and Savory Sausages

486 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• carrots 5 pcs.
• rosemary, fresh 10 g
• thyme, fresh 15 g
• salt pinch
• pepper, black ground pinch
• olive oil 1 tbsp
• shallots 2 pcs.
• apples, red 1 pc.
• oil 2 tbsp
• tomato paste 70 g
• vegetable broth 150 ml
• mini grilled sausages 600 g
• sugar pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. 2. Wash the potatoes and carrots under running water.
3. 3. Cut the potatoes in half lengthwise.
4. 4. Cut each potato half into six equal wedges.
5. 5. Slice the carrots diagonally into thin rounds.
6. 6. Wash the rosemary sprigs and shake off excess water.
7. 7. Strip the rosemary needles from the stems.
8. 8. Finely chop the rosemary needles.
9. 9. Wash the thyme sprigs.
10. 10. Place the potato wedges and carrot slices in a large bowl.
11. 11. Add the chopped rosemary, salt, and pepper.
12. 12. Drizzle olive oil over the vegetables.
13. 13. Toss everything well until the vegetables are evenly coated.
14. 14. Spread the vegetables on a baking sheet lined with baking paper.
15. 15. Place the tray in the oven and bake for about 20 minutes.
16. 16. Peel the shallot while the vegetables are baking.
17. 17. Dice the shallot into very small cubes.
18. 18. Wash the apple and remove the core.
19. 19. Grate the apple coarsely.
20. 20. Heat one tablespoon of oil in a pot over high heat.
21. 21. Fry the diced shallot, grated apple, and tomato paste for about 3 minutes.
22. 22. Deglaze the mixture with some broth.
23. 23. Add the washed thyme sprigs.
24. 24. Let the sauce simmer over medium heat for about 10 minutes.
25. 25. Heat one tablespoon of oil in a frying pan over medium heat.
26. 26. Fry the roast sausages for about 6 minutes, turning them until browned on all sides.
27. 27. Season the tomato-apple mixture with salt, pepper, and a pinch of sugar.
28. 28. Remove the thyme sprigs from the sauce.
29. 29. Blend the sauce smooth with a hand blender.
30. 30. Take the potato wedges and carrots out of the oven.
31. 31. Arrange the vegetables on the plates.
32. 32. Serve the sausages together with the vegetables and the dip.
33. 33. Enjoy your meal!

Nutrition per serving

• kcal: 486
• Protein: 20 g · Fett/Fat: 30 g · Carbs: 35 g