After recently visiting home and insisting that Mum makes her famous homemade potato wedges, I decided it was about time I gave them a go myself. And what sort of blogger would I be if I didn’t share the recipe?
These are dead easy to make, and take around 30 minutes to throw together!
1 baking potato per person
Fresh rosemary (or any herb you prefer, or none at all!)
Rock salt (and a little pepper if you wish)
Preheat the oven to 190-200 degrees. Whilst the oven is heating up, put the potatoes on a microwaveable plate and microwave for 10 minutes.
Get your fresh rosemary ready and chopped up a little so the sprigs are not too large. I picked rosemary straight from the garden, but the supermarket stuff will do.
Once you hear that magical PING sound, remove the spuds from the microwave. Careful! I am notorious for burning myself in the kitchen, so take it from me that you will probably want a kitchen towel or oven gloves to pick up the plate.
Let them cool off a little before cutting them into wedges. To do this, half the potato length ways, then cut those two halves in half to create 4 wedges per potato.
Next, use a little olive oil to grease an oven tray. Place the wedges on the tray and top with salt and fresh rosemary sprigs (or whatever herb you do or do not wish to use!). Then pour a bit more olive oil on top. I always use the cap of the olive oil to pour as it ensures I’m not adding too much!
Pop the tray into the oven for 20 minutes – I’d suggest placing them on the middle shelf to avoid burning, but check how they are doing after 10 minutes and move them up if they are looking a little pale.
Once they are golden brown and super crispy looking, remove from the oven and serve. We had ours with lemon and herb chicken as well as some salad – it was delicious! They were beautifully crispy on the outside, and gorgeously fluffy on the inside.