Lemon & rosemary potato wedges
- Mary Cadogan
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins - 35 mins
A star rating of 4.3 out of 5.51 ratingsRate
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Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg large-ish waxy potatoes
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3 tbsp olive oil
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juice 2 lemons
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1 tbsp chopped fresh rosemary
or 1 tsp dried
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Nutrition: per serving
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kcal227
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fat9g
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saturates1g
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carbs35g
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sugars2g
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fibre3g
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protein4g
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salt0.29g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, March 2006
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A star rating of 4.3 out of 5.51 ratings
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