Seasoned Potato Wedges with Rosemary

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Potato wedges flexitarian blog flexitarian recipe

These seasoned potato wedges with rosemary are very, very good.  And very, very healthy when compared to french fries or deep fried chips.

Delicious, easy, oven-roasted and on the table in 30 minutes.   Make them your own by adding your choice of herbs and seasoning – chili flakes, paprika, oregano and tarragon all work well (individually).  

Serve them as a side dish, or as a snack with  aioli, mayonnaise, sweet chili sauce or  tomato sauce (ketchup)  to dip in.


Seasoned Potato Wedges with Rosemary

Prep: 10 minutes | Cook: 20 minutes in pre-heated oven | Serves: 4 as a side dish

Ingredients

150 ml olive oil
4 medium to large potatoes
5 ml dried rosemary
Salt and freshly ground pepper

Method

Step 1

Preheat oven to 220 degrees Celsius.  Lightly oil a large shallow roasting tin and heat it in the oven.

Step 2
Cut the potatoes in half lengthwise, then into wedges. Put potatoes into a large bowl, pour a little oil over them and mix them around a few times to coat them.

Step 3

When the oven has reached 220 degrees, remove the pan and carefully spread the potatoes out in a single layer over the hot oil. Sprinkle with the rosemary, salt and pepper, or your choice of herbs and seasonings.  Roast for about 20 minutes. Serve when they are golden brown.

Note

Cooking temperatures will vary depending on individual ovens.

Recipe by Susan Wareham | Photograph by: Christian Cable CCBY2.0


 

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