- 500g potatoes
- 60g double concentrate tomato paste
- 1 tbsp of Provence dried herbs
- 100ml sunflower oil
- 1 tsp sweet paprika
- 1-2 garlic cloves
- a sprig of rosemary
- salt and white pepper
Prepare a marinade with the oil, aromatic herbs, paprika, pepper and sliced garlic. Add the tomato paste and mix well.
Peel the potatoes and cut them into wedges. Cook them in boiling salted water for 5-6 minutes. Drain the potatoes and leave to cool.
When cool, mix the potatoes with the marinade, making sure all the wedges are coated evenly. Take the potatoes out of the marinade with a spoon and place them on an oven dish.
Cover the potatoes with aluminium foil and bake in a preheated oven at 180°C for 20 min. Halfway through cooking, brush again with the marinade and remove the foil.