Serves = 4
6 medium-large sized potatoes, no need to peel them
1 tbsp extra virgin olive oil
1 tbsp fresh rosemary (or 2 tspn if dried), more if desired
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Rosemary Baked Potato Wedges
What a triple threat - perfect for lunch, dinner or a snack!
40
mins
3
ingredients
$0.68
/ person
Gear
Ingredients
It’s this easy
- Heat the oven to 200° C (180° C if fan-forced).
- Give the potatoes a good scrub, rinse with water and dry with paper towel or clean tea towel.
- Cut each potato in half, then cut each half in half again lengthways (you now have quarters), cut each quarter in half lengthways (you now have 8 wedges)*
- If using fresh rosemary, remove leaves from woody stem and chop.
- Place wedges, rosemary and oil in a bowl. Toss gently until all wedges are lightly coated with oil.
- Spread the wedges out on a baking tray lined with baking paper.
- Bake until wedges are golden brown on the outside, ~30-40 minutes**, or until your desired level of crispiness is achieved.
Tweaks
- *For smaller potatoes, cut each potato in half lengthways, then cut each half into 2-3 wedges lengthways.
- **Aim for wedges in the batch to be a similar size for even cooking. Cooking time varies depending on the size of wedge. Check regularly.
Notes
Nutrition information (per serve), based on medium size potatoes:
- Energy (461 kJ)
- Protein (3.4 g)
- Total Fat (2.8 g)
- Saturated Fat (0.4 g)
- Carbohydrate (15.7 g) (Starch (13.2 g), Sugars (2.5 g) Added sugars
(0 g), Free Sugars (0 g)) - Dietary Fibre (2.8 g)
- Sodium (7.4 mg)
- Vitamin C (17.7mg)
