Lemon & Rosemary Potato Wedges

Name: Lemon & Rosemary Potato Wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: british
Ingredients: 1kg large-ish waxy potatoes; 3 tbsp olive oil; juice 2 lemons; 1 tbsp chopped fresh rosemary or 1 tsp dried

4.35 (51)

⏱ 45 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Side dish

These aromatic potato wedges are a versatile British side dish. Waxy potatoes are parboiled, then coated in a zesty marinade of olive oil, fresh lemon juice, and fragrant rosemary. After a brief soak, they roast until golden and glossy. Ready in 45 minutes, they are an ideal accompaniment for a variety of main courses, from Sunday roasts to simple fried eggs.

Ingredients

1kg large-ish waxy potatoes
3 tbsp olive oil
juice 2 lemons
1 tbsp chopped fresh rosemary or 1 tsp dried

Method

Set your oven to 200C/fan 180C/gas 6. Peel the potatoes and slice them into thick wedges. Place them in a saucepan, cover with water, and bring to a boil. Let them simmer for 2 mins before draining thoroughly in a colander.
Combine the olive oil, lemon juice, and rosemary in a roasting tin, seasoning with salt and pepper. Add the drained potatoes and toss them until they are evenly coated. Allow them to sit for 10 mins to absorb the flavours. Bake for 20-30 mins, giving the tin a shake halfway through, until the wedges are golden brown and glossy.

Nutrition (per serving)

Calories227 kcal

Fat9 g

Saturates1 g

Carbs35 g

Sugars2 g

Fibre3 g

Protein4 g

Sodium116 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinebritish

DietVegetarian