Lemon & rosemary potato wedges

Lemon & rosemary potato wedges

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
  2. Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Per serving

227 kcalories, protein 4g, carbohydrate 35g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.29 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

  • Binder photo Jo

    10 January 2008

    Jo rated and commented on this recipe

    5 stars

    These were delicious! Golden, crispy and very tasty. Will be making again very soon. I served them with the 20 minute pork pan fry and some fresh steamed broccoli - yummy!

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  • 28 April 2008

    LisaPisa rated and commented on this recipe

    5 stars

    These were really good - boyfriend thought they were some of the tastiest wedges I'd made in a while! They were lovely and crispy with a hint of lemon, not overpowering. I served them as a side with griddled tuna steaks and a Mediterranean tomato salsa.

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  • Binder photo ND

    30 June 2008

    ND commented on this recipe

    Lovely, will definitely make again.

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  • Binder photo ND

    30 June 2008

    ND rated this recipe

    5 stars

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  • 02 July 2008

    Nikitta rated this recipe

    5 stars

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  • 17 July 2008

    jessica rated this recipe

    5 stars

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  • 08 August 2008

    Jayzee rated and commented on this recipe

    5 stars

    These are beautiful. Had friends over for tea one night and did these with the rarebit pork chops and mangetout, baby carrots and baby corn on the side and went down a storm! Looks like a lot of Lemon juice but it all soaks in to the potatoes and gives a really refreshing difference to normal homemade chips! Gorgeous!

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  • 27 August 2008

    Green Tea rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

227 kcalories, protein 4g, carbohydrate 35g, fat 9 g, saturated fat 1g, fibre 3g, salt 0.29 g

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