Lemon & rosemary potato wedges

Lemon & rosemary potato wedges

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(37 ratings)

Prep: 10 mins Cook: 25 mins - 35 mins


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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  • 1kg large-ish waxy potatoes



    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



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


  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)

aperjes81's picture

I loved the recepie!! Added some garlic (unpeeled) for flavour.
I had it as main course for lunch with side salad!

jen160677's picture

These wedges are fab! I regularly do these, particularly if there is a large crowd - I've never had any complaints!

neilphillipson's picture

Sorry but I thought these were horrible, the wedges cooked nicely, but the lemon was way too overpowering, and pretty much spoiled the meal. :(

denni84's picture

These are absolutely gorgeous and so easy. I cubed my potatoes and added whole cloves of garlic to the roasting try, really tasty!

thommich's picture

These were such a revelation - simple and delicious!

seward's picture

I might try this tonight with slow-cooked belly of pork with caramelised shallots as I think it will compliment the fattiness of the pork. However, do I need new glasses or can spot some garlic cloves in the photo ? ....I love garlic so might throw some in anyway !

chickemjools's picture

Absolutely delicious. The whole family loved them. These have definitely become a regular in our house.

homemadesoup's picture

Had to half the recipe for two. Found it a bit too lemony and despite adding extra time and upping the oven temp the wedges didn't crisp.

jayzee's picture

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!

nataliadale's picture

Lovely, will definitely make again.

peskypeeza's picture

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.

jlggog's picture

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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