Baked Ćevapi with Rustic Potato Wedges

Servings: 4

Ingredients:

For Ćevapi:

• 500 g ground beef/pork mix (70/30)

• 1 small onion, grated or finely chopped

• 2 garlic cloves, minced

• ½ tsp baking soda

• 2 tbsp sparkling water (optional, for juiciness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp sweet or smoked paprika

For Potato Wedges:

• 800 g potatoes

• Rendered fat from the baked ćevapi

• 1–2 tbsp olive oil (if needed)

• Salt and black pepper, to taste

• 1 tsp paprika

• 1 tsp dried thyme or rosemary (optional)

Cooking instructions:

Bake the Ćevapi

1. Mix the ground meat with onion, garlic, baking soda, sparkling water, salt, pepper, and paprika.

1. Cover and refrigerate for at least 30 minutes (2–3 hours is even better).

1. Shape the mixture into small sausages about the size of your finger, 7–8 cm long.

1. Preheat the oven to 220 °C (430 °F).

1. Place the ćevapi in a deep baking dish or a rimmed baking tray.

1. Bake for 20–25 minutes, flipping halfway through for even browning.

Collect the Fat

1. Remove the ćevapi and place them on a plate to rest.

1. Carefully pour the fat and juices from the tray into a small bowl.

1. Add a pinch of salt, pepper, paprika, and optional garlic powder — this becomes a flavorful potato marinade.

Prepare the Potato Wedges

1. Cut the potatoes into wedges.

1. Toss them with the rendered fat + olive oil, salt, pepper, paprika, and herbs.

1. Spread in a single layer on a foil-lined baking tray.

1. Bake at 220 °C (430 °F) for 35–40 minutes, turning halfway through.

1. For extra crispiness, open the foil slightly or broil for the last 5 minutes.

Tips

• If the meat is fatty, the potatoes will soak up lots of flavor — perfect, though the crust might be softer.

• For crispier wedges, reduce the fat slightly and drizzle a bit more oil.

• Serve ćevapi immediately; the potatoes will finish baking shortly after.

Enjoy! You can find our cooking videos on TikTok: @canadacooks