Crispy Potato Wedges Grilled Meat (Printable Version)

Golden wedges and grilled meat paired with a cool, herby salad make a hearty and balanced dish.

# What You'll Need:

→ Potato Wedges

01 - 4–5 medium Yukon Gold or russet potatoes, cut into thick wedges
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt to taste
06 - Freshly ground black pepper to taste
07 - Chopped green onions, to garnish

→ Grilled Meat (Shashlik Style)

08 - 300 grams beef or lamb, cut into bite-sized cubes
09 - 1 tablespoon olive oil
10 - 1 tablespoon lemon juice or vinegar
11 - 1 teaspoon ground cumin
12 - 1 teaspoon paprika
13 - Salt to taste
14 - Freshly ground black pepper to taste
15 - Skewers for grilling (optional)

→ Fresh Salad

16 - 1 small cucumber, julienned
17 - 3–4 radishes, thinly sliced
18 - 2 tablespoons sour cream
19 - Salt to taste
20 - Freshly cracked black pepper to taste
21 - Fresh dill or chives, finely chopped (optional)

# Steps To Follow:

01 - Preheat the oven to 220°C. Wash and cut the potatoes into thick wedges, leaving the skins on. Toss the wedges with vegetable oil, smoked paprika, garlic powder, salt, and pepper. Arrange skin-side down on a parchment-lined baking tray. Roast for 35–40 minutes, turning once halfway, until the wedges are crisp and golden. Garnish with chopped green onions before serving.
02 - Combine beef or lamb cubes with olive oil, lemon juice or vinegar, ground cumin, paprika, salt, and pepper in a bowl. Marinate for at least 15 minutes. Thread the meat onto skewers, if using. Grill over high heat or pan-sear, turning to brown all sides, until the exterior is charred and the centre remains juicy, 8–10 minutes total.
03 - In a bowl, mix julienned cucumber and sliced radish with sour cream. Season with salt, cracked black pepper, and fresh herbs if desired. Refrigerate the salad until ready to serve.

# Notes and Tips:

01 - For even roasting, ensure potato wedges are spaced apart and not crowded on the baking tray.
02 - Marinating the meat enhances its tenderness and flavor profile.
03 - Serve components immediately for best texture and taste contrast between hot and cold elements.

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