The Best Lemon & Rosemary Wedges (Gluten Free, Vegan)

Prep: 15 minutesCook: 45 minutesTotal: 60 minutes
Yield: serves 2Category: Soups/Sides
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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 Buttery Smashed Potatoes, my Chimichurri version or my Dill Pickle Fries which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 600g 4 + 1/4 cups white potato (uncooked weight)
  • 1/2 lemon
  • 1 handful fresh rosemary
  • 1 tsp sea salt
  • 1 tsp black pepper
  • splash oil of your choice

Method

  1. Slice the potatoes into thick wedges
  2. Half fill a saucepan with water and a pinch of salt and, once boiling, place the potatoes in the pan. Boil for ten minutes
  3. After this time has passed drain the potatoes and allow to sit for a few minutes
  4. Transfer the wedges into a mixing bowl and add the oil of your choice, the juice of half a lemon, the shredded rosemary, sea salt and pepper. Toss together roughly bashing the wedges around a little bit in the process
  5. Transfer the wedges to a lined baking tray and place in a preheated oven. Bake for 25 minutes at 200 degrees Ceslsius. Shake and bake for another 15 to 25 minutes depending on how crispy you like them

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