These wedges are crispy on the outside and soft on the inside with a fragrant rosemary flavor. I made these wedges for the first time on Monday and have had 3 requests to make them for lunch so far this week. So the 3rd time I was asked to make the wedges, I just gave the bf the recipe and he made them himself. With a few changes of course! He added chilies - big surprise! - and cumin seeds. The wedges turned out really, well, spicy!
serves 2, prep 10 min, cook 1 hour
3 Russet potatoes
2 sprigs fresh rosemary
1 teaspoon sea salt
freshly ground pepper
4 tablespoons olive oil
baking paper
Pre-heat oven to 200°c. Place a layer of baking paper on bottom of baking tray. Cut potatoes into wedge-shaped pieces; each potato should make 16 wedges. Remove rosemary from stem. In a large bowl mix potatoes with rosemary, salt, pepper and olive oil. I use my hands to mix the ingredients, but you could use a wooden spoon. Lay potatoes on tray skin side down, this helps so they do not stick when the wedges begin to cook. Put tray in oven. Every 20 minutes flip and stir potatoes, being careful not to break them. Cook for approximately 45 minutes to 1 hour, or until wedges are golden in color.
BF's version
(add these ingredients to my recipe if you want the spicier option)
1 teaspoon chili flakes
10 dried chilies
1 tablespoon chili seeds in oil
1 teaspoon cumin seeds
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