Potatoes are one of my favourite vegetables, as you will eventually learn. They are so versatile and always give a comforting meal no matter their form. And if you love french fries but don’t want to fry at home these wedges are the perfect replacement. They get as crisp as possible on the outside and mushy perfection inside, plus some lemon & herbs for a lil’ sumthin extra.
I bought the potatoes for this recipe from a local farmer, which have a more sweet and fluffy interior compared to conventional store bought. The recipe will work with any potato really, but try to source local to take it to the next level.
These potatoes can be used as a base for a myriad of meals. Throw some feta and fresh herbs on top to make feta fries, or some grilled chicken to make it a meal! It’s a great recipe to pull out of your back pocket ;)
The Perfect Potato Wedges:
Approx 2 serverings
4 small red skinned potatoes (1L total when cut)
2 tbsp neutral oil (I use sunflower)
1 tsp salt
1 lemon, sliced into wheels (approx 6 wheels)
6 sprigs fresh oregano
Soak & cut the potatoes. The night (or morning) before you plan to cook the potatoes, cut them into wedges, soak in cold water and store in the fridge for a minimum of 6 hours. This will help them stay crispy during roasting.
When you’re ready to roast, pre-heat your oven to 450, and let it heat for 10 minutes once it reaches that temp before putting the potatoes in. You want the oven as hot as possible!
Drain the potatoes. Line a tray with paper towel and add the drained potatoes, using more paper towel to dry on top. Get the potatoes as dry as possible. Transfer potatoes to a large bowl and line your oven tray with parchment paper.
Toss & get roasting! Toss the dried potato wedges with the oil and salt until evenly coated, then toss in the lemon slices and whole oregano stems. Transfer to the parchment lined tray and spread out the potatoes, making sure they are all cut side down and not overlapping. Re-arrange the lemon slices to they are on top of the wedges.
Roast for 15 minutes, undisturbed, then flip the wedges so their other cut side is down, still making sure they’re not over lapping and roast for another 15 minutes. At this point if the wedges aren’t caramelized dark brown, roast for additional 5 minutes.
These are delicious on their own, with a dip, drizzle some stuff on top or add protein. I was looking for a meal on this day, so I added grilled chicken breast, feta and lots of fresh mint. A squeeze of more lemon on top is always welcomed too.