Lemon & rosemary potato wedges

Lemon & rosemary potato wedges

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(44 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

    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…

  • 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, questions and tips

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9th Jun, 2015
I used 2 potatoes, juice of half a lemon and thyme instead of rosemary. The subtle lemon flavour was lovely.
9th Feb, 2014
Nothing terribly special about these. I didn't think that the lemon flavour really suited potatoes.
hungryd's picture
24th Oct, 2013
No mention of the baked garlic clearly seen in the picture which was the reason I clicked on this recipe
25th Jun, 2013
second time I`ve made these fab. For 2 I used 2 potatoes, 1 lemon a few cloves of garlic, super .
16th Apr, 2013
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!)
27th Dec, 2012
Lovely, boiled for 5 minutes then baked for 40 minutes. Am going to prep some for thd freezer
20th Aug, 2012
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!
24th Jul, 2012
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
6th May, 2012
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
21st Jan, 2012
Lovely! I cut the lemon juice by half and I'm very glad I did, but aside from that these are absolutely delicious.


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