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Rosemary and lemon wedges
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Satisfy your burger cravings with crispy lemon herb potato wedges straight from the oven.
Ingredients:
  • Olive oil, to grease
  • 2kg sebago (brushed) potatoes, peeled, washed
  • 60ml (1/4 cup) olive oil
  • 82.50 ml chopped fresh rosemary leaves
  • 4.80 gm sea salt flakes
  • 2 lemons, rind finely grated
Instructions:
  • Preheat the oven to 230°C. Lightly grease 2 large baking trays with oil and line them with non-stick baking paper. Cut each potato into 6-8 wedges, lengthways, adjusting the number based on their size.
  • Bring a large saucepan of boiling water to a simmer. Cook the potato for 10 minutes. Drain and transfer to a medium bowl. Mix in the oil, rosemary, and half of the salt, tossing to coat.
  • Spread the seasoned potato mixture evenly on the baking trays. Bake for 35-40 minutes, rotating the trays halfway through, until the potato wedges are golden and crispy.
  • Crush the remaining salt with your fingers, then mix it with the lemon rind in a small bowl.
  • Transfer the potato wedges to a serving bowl. Sprinkle the salt mixture over them and toss well to coat. Serve hot.

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