Golden Marjoram Potato Sticks
Crisp-edged potato sticks seasoned with marjoram, salt, and pepper, baked until golden and aromatic. They make an easy savoury snack or a versatile side dish for grilled meats, bu…
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Servings: 4 | Prep: 15 min | Cook: 35 min | Total: 50 min
Tags: baked, crispy, marjoram, potato, side dish, snack
Ingredients
- 800.0 g floury potatoes (peeled)
- 2.0 tbsp olive oil (plus a little extra if needed)
- 2.0 tsp dried marjoram (lightly crushed between your fingers)
- 1.0 tsp fine salt (divided, or to taste)
- 0.5 tsp black pepper (freshly ground)
- 1.0 tbsp cornflour (helps the edges crisp up)
- 0.5 tsp garlic powder (optional, for extra savouriness)
Instructions
- Preheat the oven to 220°C on a standard setting and leave it to heat fully for 10 minutes, so the potato sticks start crisping as soon as they go in.
- Cut the peeled potatoes into even sticks about 1 cm thick, then rinse them under cold water for 1 minute until the surface starch washes away and the water looks less cloudy.
- Place the potato sticks in a pan of cold salted water using half the salt, bring to a gentle boil over medium-high heat, and simmer for 4 minutes until the edges look slightly softened but the centres still feel firm.
- Drain the potatoes well and leave them to steam dry for 3 to 5 minutes, then toss them gently until the surfaces look dry and a little rough, which will help them turn golden.
- Mix the olive oil, dried marjoram, remaining salt, black pepper, cornflour, and garlic powder if using, then coat the warm potato sticks evenly until no dry patches remain and the herbs cling to the surface.
- Spread the coated potato sticks in a single layer with a little space between them, then bake at 220°C for 15 minutes until the undersides begin to colour and the kitchen smells fragrant with marjoram.
- Turn the potato sticks and continue baking at 210°C for 15 to 20 minutes more until they are deep golden at the edges, crisp outside, and tender in the middle when pierced with a knife.
- Taste one carefully and add an extra pinch of salt or a little more marjoram while they are still hot, then leave them for 2 minutes so the crust firms slightly before serving warm.
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