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Lemon & rosemary potato wedges

Lemon & rosemary potato wedges

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A star rating of 4.5 out of 5.44 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal227
fat9g
saturates1g
carbs35g
sugars2g
fibre3g
protein4g
low insalt0.29g
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Ingredients

  • 1kg large-ish waxy potatoes
  • 3 tbsp olive oil
  • juice 2 lemons
  • 1 tbsp chopped fresh rosemary or 1 tsp dried

Method

  • 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.

  • 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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Overall rating

A star rating of 4.5 out of 5.44 ratings
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