Lemon & rosemary potato wedges
Lemon & rosemary potato wedges is a side dish that serves 4. One serving contains 272 calories, 5g of protein, and 11g of fat. For 72 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. 93 people have made this recipe and would make it again. A mixture of fresh rosemary, waxy potatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. If you like this recipe, you might also like recipes such as Sweet Potato Wedges with Rosemary, Roasted Potato Wedges with Rosemary Butter, and Rosemary Potato Wedges With Pearl Onions.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 tbsp chopped fresh rosemary or 1 tsp dried
juice 2 lemons
3 tbsp olive oil
1kg large waxy potatoes
Equipment:
oven
colander
frying pan
Cooking instruction summary:
Heat oven to 200C/fan 180C/gas 6. Peelthe potatoes and cut into thick wedges. Put ina pan, pour in enough water to cover and bringto the boil. Simmer for 2 mins, then drain well, shaking the colander.Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Peelthe potatoes and cut into thick wedges. Put ina pan, pour in enough water to cover and bringto the boil. Simmer for 2 mins, then drain well, shaking the colander.
3. Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper.
4. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Nutrition Information:
