crispy potato wedges with rosemary

I made these potato wedges for a xmas lunch party I went to yesterday.

Cut the spuds into wedges (quartered lengthways)……. I used medium in size mediterranean potatoes (WW). Put in a pot and just cover with water, add salt. Bring the pot to a boil and boil for about 8 – 10 minutes depending on how many spuds. drain and allow to ‘steam dry’ (they are almost done). Spread in a single layer on a baking tray, drizzle generously with olive oil and coat the spuds. Sprinkle salt and pepper and dried rosemary …I think dry is best here.  You could also sprinkle chilli flakes, egyptian dukha, cajun spices, mixed herbs, lemon zest and salt or anything that you desire.  Bake in a 200 degree oven until golden brown (about 45 minutes)

Crispy on the outside and soft and fluffy on the inside.  They were delicious with the roast  stuffed turkey, glazed gammon and salads.

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