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

    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

    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

    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

    Rosemary

    rose-mar-ee

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

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, questions and tips

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1195seamus
12th Sep, 2011
5.05
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
7th Sep, 2011
5.05
Really tasty.
louisemay80
15th Aug, 2011
5.05
Really tasty, everyone in my house enjoyed them too.
donnadrew
19th May, 2011
4.05
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
18th Nov, 2010
5.05
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
23rd Oct, 2010
5.05
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
21st Apr, 2010
4.05
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
dragonma5306
10th Apr, 2010
2.05
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
3rd Apr, 2010
5.05
Yummy!!! we have these every week, we use thyme instead of rosemary though.
katycooks's picture
katycooks
15th Nov, 2009
4.05
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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