Lemon & rosemary potato wedges

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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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

Latest comments and suggestions

• Jo

  10 January 2008

  Jo rated and commented on this recipe

  

  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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• LisaPisa

  28 April 2008

  LisaPisa rated and commented on this recipe

  

  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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• ND

  30 June 2008

  ND commented on this recipe

  Lovely, will definitely make again.

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• ND

  30 June 2008

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  02 July 2008

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  17 July 2008

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• Jayzee

  08 August 2008

  Jayzee rated and commented on this recipe

  

  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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• Green Tea

  27 August 2008

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Ingredients

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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

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

Per serving

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

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