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Potato Wedges with Rosemary and Thyme – Recipe

A favourite in almost every household and restaurant, this potato wedges recipe can be enjoyed as a snack, side dish, or as a light meal on its own. I love serving it with a juicy steak or as a quick snack with sweet chili sauce or a dipping sauce.

You almost can’t make a mistake with this recipe and if you do, well then you might have just created your own signature version of it.

Potato Wedges

Potato Wedges with Rosemary and Thyme
 
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Recipe type: Side Dish
Serves: 4
  • 6 large potatoes (peeled)
  • 4 cloves garlic, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • Olive oil
  • Sea Salt & pepper
  1. Pre-heat the oven to 220 C with a roasting pan inside
  2. Cut the potatoes into wedges about 1 cm thick.
  3. Boil the potato wedges in salted water for about 5-6 minutes until just tender not soft.
  4. Drain the potato wedges and pat dry with paper towel.
  5. Remove the hot roasting pan from the oven and scatter the potatoes in the pan.
  6. Coat the potato wedges with the garlic, herbs, olive oil, salt & pepper. Use tongs to toss all the ingredients to make sure everything is mixed properly.
  7. Bake for 10-15 min until golden brown and crispy, turning regularly during baking. Remove and serve.
Notes
Variations: Baby potatoes cut in halves. Add a sprinkle of fresh lemon juice. Tip: Use fresh herbs and not dried, as the fresh herbs flavours will develop more in the oven. Make sure the potato wedges are well coated with olive oil as this is vital in getting them crispy.