Grilled potato wedges with paprika oil and truffled mayonnaise
These grilled potato wedges are a real taste highlight. They are served with paprika oil and truffled mayonnaise. Have fun making them!
Cooking time 35 minutes
Ingredients
Ingredients for 4 portions
FOR THE POTATO WEDGES
- 800 g large, floury potatoes
- Potatoes
- 200 g onions
- 1 red bell pepper
- 1 tsp dried marjoram
- 1 tsp paprika powder, sweet and sour
- Juice of ½ organic lemon
- 50 ml vegetable oil
- Salt from the mill
- Pepper from the mill
FOR THE TRUFFLE MAYONNAISE
- 25 g pickled black
- Truffle
- 1 tsp soy sauce
- 1 teaspoon fine Dijon mustard
- Juice of ½ organic lemon
- 1 fresh organic egg
- 200 ml vegetable oil
- A few leaves of marjoram
Preparation
- Preheat the grill to 160 °C with the lid closed.
- Wash the potatoes, pat dry and cut into finger-thick slices. Peel the onions and cut them in the same way. Quarter the peppers, remove the seeds and cut into large pieces.
- For the oil, puree the marjoram, paprika powder, lemon juice and oil with a hand blender and season with salt and pepper. Mix the paprika oil with the prepared ingredients.
- Grill the marinated slices over a direct heat for 20-25 minutes with the lid closed. Turn occasionally. Remove the onions from the grill after 10 minutes and keep warm.
- To make the mayonnaise, place the truffle, soy sauce, mustard, lemon juice and egg in the blender jug and season with salt and pepper. Now add the oil, drop by drop at first, then blend smoothly to make a mayonnaise.
- To serve, spread the mayonnaise over the slices and garnish with fresh marjoram.
