Rosemary and lemon wedges

Enjoyable Rosemary and lemon wedges Recipe

Every burger tastes better when it’s served with these crunchy herbed potato wedges, sizzling from the oven and seasoned with lemon salt.
Rosemary and lemon wedges
Prep Time : 0:15 | Cook Time : 0:50 | Total Time : 1:05 | Serving : 8 person.


  • Olive oil, to grease

  • 2kg sebago (brushed) potatoes, peeled, washed

  • 60ml (1/4 cup) olive oil

  • 1/3 cup chopped fresh rosemary leaves

  • 2 teaspoons sea salt flakes

  • 2 lemons, rind finely grated


  • Step 1

    Preheat oven to 230°C. Brush 2 large baking trays with oil to lightly grease. Line with non-stick baking paper. Cut each potato lengthways into 6-8 wedges, depending on their size.

  • Step 2

    Bring a large saucepan of water to the boil. Add the potato and cook for 10 minutes. Drain. Transfer to a medium bowl. Add the oil, rosemary and half the salt, and toss to coat.

  • Step 3

    Place the potato mixture, in a single layer, on the prepared trays. Bake, swapping the trays halfway through cooking, for 35-40 minutes or until the potato wedges are crisp and golden.

  • Step 4

    Meanwhile, use your fingers to coarsely crush the remaining salt. Combine the salt and lemon rind in a small bowl.

  • Step 5

    Transfer the wedges to a serving bowl. Sprinkle with the salt mixture and toss to combine. Serve immediately.

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