This is one of the simplest sides we do here at Marzipan HQ. Delicious savoury potato wedges; the perfect accompaniment to toasted sandwiches, veggie burgers and the like. And just as good served with a homemade sauce or dip of choice.
I used organic Swedish “delikatess” potatoes (of the red-skinned Cherie variety), but any good roasting potato will do. I recommend smaller ones for easy-to-cut small wedges… simply rinse/scrub, then quarter them. It couldn’t be easier!
Happy weekend, everyone!
<3 MM xx
EASY BAKED POTATO WEDGES
INGREDIENTS
900 g potatoes of choice
Olive oil (around 2-3 tbsp)
Salt and pepper to taste
Garlic powder
Dried or fresh thyme
DIRECTIONS
- Preheat oven to 225°C (fan).
- Wash potatoes and cut into wedges (no peeling necessary!).
- Toss wedges in olive oil in a large bowl and, if desired, sprinkle over a little garlic powder and season with salt and pepper.
- Give the bowl a quick shake to make sure wedges are coated evenly.
- Tip the wedges onto a baking tray and bake them for 15 minutes.
- Check their progress. Give them a flip then pop them back in for another 15-20 minutes.
- Sprinkle over more salt and, if you like, some thyme.
- Serve and eat!
*This is another belated recipe post, first shared on Instagram many moons ago!
Perfect 🙂
Thank you, lovely! 🙂 x
I can imagine how delicious wedges are! I normally eat sweet potatoes, and they taste just absolutely amazing when eaten fresh out of the oven!
Oh yeah! Sweet potato wedges are my big love! The biggest actually. I am known to eat them directly from the oven tray (I’m sadly not joking!) 😀 xx
Hooray, I found your recipe. It is SO simple, and love that so many here are eating them off the pan out of the oven! haha, so relating. Thank you for sharing Marisa! Dee xx.
Haha! I am SO glad I am to the only one! I have even snapchatted the experience in case someone out there was feeling alone in the ol’ eating-’em-straight-from-the-tray department 😀 Hugs! xx