EASY BAKED POTATO WEDGES (with a hint of garlic & thyme)

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!

❤ MM xx



900 g potatoes of choice
Olive oil (around 2-3 tbsp)
Salt and pepper to taste
Garlic powder
Dried or fresh thyme

  1. Preheat oven to 225°C (fan).
  2. Wash potatoes and cut into wedges (no peeling necessary!).
  3. Toss wedges in olive oil in a large bowl and, if desired, sprinkle over a little garlic powder and season with salt and pepper.
  4. Give the bowl a quick shake to make sure wedges are coated evenly.
  5. Tip the wedges onto a baking tray and bake them for 15 minutes.
  6. Check their progress. Give them a flip then pop them back in for another 15-20 minutes.
  7. Sprinkle over more salt and, if you like, some thyme.
  8. Serve and eat!


*This is another belated recipe post, first shared on Instagram many moons ago!

6 thoughts on “EASY BAKED POTATO WEDGES (with a hint of garlic & thyme)

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