Recipe detail

Side dishes Potatoes Chicago

9. 1. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Side dishes

Cuisine: Other

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Program steps

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Ingredients - number of portions - 4

Name Value Unit
Potato 1 kg
dry white wine 60 ml
vegetable broth 175 ml
garlic cloves, finely chopped 3 pcs
butter soft 30 g
lemon juice 30 ml
sprig of parsley 5 pcs
extra virgin olive oil 30 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 310 kJ
Carbohydrate 44 g
Fat 13.3 g
Protein 5.1 g
Water 199.5 g

Directions

Cut the potatoes into even wedges. Generously season them with olive oil, salt, and pepper.

Arrange the wedges face down on a lined GN tray. Bake until golden and easily release, about 15 minutes.

Turn the wedges halfway through cooking for even coloring.

In a bowl, mix the broth, chopped garlic, white wine, lemon juice, and melted butter.


Pour this liquid over the potatoes and return to the oven until absorbed and lightly caramelized.


Sprinkle with finely chopped parsley before serving.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full