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Lemon & rosemary potato wedges

Lemon & rosemary potato wedges

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(37 ratings)

Prep: 10 mins Cook: 25 mins - 35 mins

Easy

Serves 4
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal227
  • fat9g
  • saturates1g
  • carbs35g
  • sugars2g
  • fibre3g
  • protein4g
  • salt0.29g
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Ingredients

  • 1kg large-ish waxy potatoes

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 2 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp chopped fresh rosemary or 1 tsp dried

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

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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.

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Comments (32)

CailinLondon's picture
3.75

I used 2 potatoes, juice of half a lemon and thyme instead of rosemary. The subtle lemon flavour was lovely.

lucyrjones's picture

Nothing terribly special about these. I didn't think that the lemon flavour really suited potatoes.

hungryd's picture

No mention of the baked garlic clearly seen in the picture which was the reason I clicked on this recipe

gordonsfan's picture

second time I`ve made these fab. For 2 I used 2 potatoes, 1 lemon a few cloves of garlic, super .

coconatalie's picture
5

Did these this evening and really liked the lemony-ness. I think I'll do this again. I agree that they take longer than this to cook, though!

(Mine were ready after the other things I made, even though I put them in a bit early because of the existing comments!)

wendy_darling's picture

Lovely, boiled for 5 minutes then baked for 40 minutes. Am going to prep some for thd freezer

amyeve's picture
5

Wow, these are the best wedges I have ever made. Lovely and crispy with a great flavour. I used less lemon juice as people had commented about it being too strong. Will definitely make this again!

mgsantiago's picture

Regular potatoes doesn't get along very well with me but I wonder if I can use sweet potatoes instead. Please could anyone help? thanks

lottegorman's picture
5

I made these yesterday and they were scrumptious! I doubled the quantity but kept at two lemons to cater for fussy little ones, and also cooked them for a lot longer (1 hr) until they were crispy - delicious

lokiday's picture
4

Lovely! I cut the lemon juice by half and I'm very glad I did, but aside from that these are absolutely delicious.

1195seamus's picture
5

Delicious recipe if you adapt it!
Seriously - "Juice 2 lemons" ? This has to be a typing error. If not - Mary Cadogan, did you really test this recipe?
The juice of 1 lemon is plenty (and if the lemon is really juicy, you will only need half)

louisemay80's picture
5

Really tasty.

louisemay80's picture
5

Really tasty, everyone in my house enjoyed them too.

donnadrew's picture
4

Really good recipe! I put a little olive oil, & a good few grinds of this rock salt with rosemary & lemon (bought in Spain) in a freezer bag, added the warm wedges to coat, then put them on a layer of baking parchment, before popping them in the oven, skins down. Went down a storm with spicy baked chicken drumsticks, & hardly any mess to clear up!

ladycza's picture
5

Tasty and lovely, my husband really love it, served them with Rarebit Pork Chop too! yes, if you want it really crunchy baked it longer (like "belkey" said)

eleanormayo's picture
5

These are great - leaving the potatoes to soak up the lemon juice for a while is a great idea and I added some whole garlic cloves 5 mins from the end like in the picture. Only negative comment is that they took about 40 mins instead of the time stated, but that could just come down to my oven and personal preference! I served them with the steak and coriander salsa recipe elsewhere on this site and the fresh flavours complemented each other really well.

rouster78's picture
4

Absolutely lovely, I halved the recipe for the two of us and served them with the Rarebit Pork Chop and salad. Yummy yummy :-)

dragonma5306's picture
2

I was a bit disappointed with these: they look and sound delicious but I found they took much longer to cook than stated and even then did not go very crispy (maybe a larger baking tin would help). I aso found the lemon flavour very strong. I probably won't make these again.

nicola2382's picture
5

Yummy!!! we have these every week, we use thyme instead of rosemary though.

katycooks's picture
4

These made a pleasant change from normal roast potatoes and were easy to do. However, the lemon was too prominent (I was cooking for two, so halved the amount to the juice of 1 lemon - but it was still too much). Also, there is definitely garlic in the picture, and I added some as a matter of course.

I'll make these again (as they make rather nice nibbles as left overs too!) But I'll reduce the lemon - might even just add zest instead of juice next time. The idea of soaking the par-boiled wedges in the flavoured oil is terrific and you could vary the flavourings to complement the main dish, which makes them very adaptable.

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