Chunky Wedges with Garlic and Rosemary

Cooking Time 45 minutes

Serves 4 to 6

INGREDIENTS

  • 6-8 potatoes, cut into even size wedges
  • Sprigs Rosemary per serve
  • Unpeeled, bruised clove of garlic per serve
  • Olive oil spray
  • Salt flakes to taste

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

Print Friendly, PDF & EmailPrint

Who doesn’t love the simplicity of home made chunky wedges?

  1. Preheat oven to 220 degrees.
  2. Blanch potato wedges for 1 minute in boiling water.
  3. Drain and dry on kitchen towelling.
  4. Lightly spray oven tray and potato wedges with olive oil.
  5. Place wedges in a single layer onto tray with rosemary sprigs and garlic cloves. Sprinkle with salt flakes.
  6. Roast in oven for 20-30 minutes or until golden and crispy.
  7. Shake tray every 10 minutes to ensure even browning.
0 0 votes
Recipe Rating
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments