These delicous lemon and rosemary wedges are packed full of flavour and make the perfect side dish! The combination of zesty lemon and fresh rosemary give these potatoes a really light and zesty flavour that makes me think of Summer evenings eating outdoors.
Other than those two flavours I have kept this recipe really simple by just adding salt and pepper. I have not specified which oil to use when making these, however, I usually use a good quality olive oil. If you wanted to make these even more citrusy you can add the juice of the full lemon or, alternatively, you could top the wedges with a little bit of zest once cooked.
This accompaniment is really versatile and can be enjoyed with a multitude of dishes! It pairs well with fish, burgers, steaks, (vegan or otherwise) and makes a great side when you’re dining al fresco or enjoying a barbecue. Why not try my lemon and rosemary wedges alongside by Aubergine Steaks which you can find here.
To make these wedges I parboil and then bake them so, although they are wedges, they give a nod to the classic roast potato in the sense they are crispy on the outside and fluffy on the inside. To cut these wedges I halve the potatoes and then chop them into thick chunks, however, if you wanted to make thinner french fries or even fat roasties with these then you could.
I like my wedges and chips to be really crispy and bordering on burnt, however, realise not everyone likes them this way. I have noted the bake time to be a total of 45 minutes, (with a break at the halfway point to shake the tray), however, I actually like to leave mine in for 50 minutes in total to get those darker brown edges! Just keep an eye on your wedges anytime after 45 minutes and remove them from the oven when they are at your desired level of golden brown delicious crispiness.
If you are looking for other potato side dishes you may also like my Rosemary Hasselback Potatoes, my Buttery Smashed Potatoes, my Chimichurri version or my Dill Pickle Fries which you can find here.
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