This herby garlic butter potato wedges recipe also appeared in the '£20 family feast' spread in this month's Sainsbury's magazine, as a side to the chicken and corn tacos. As I post this recipe, it's not on the Sainsbury's recipe website.
Well, I love any kind of potato side...especially chips or potato wedges, so it was a no-brainer to also make this recipe while making the tacos!! Prep time is minimal and the oven does the hard work...they're cooked in 30 minutes, having been turned over once, halfway through.
The end result is absolutely delicious...big chunky wedges that are golden and crispy on the outside, tender on the inside and have a yummy garlicky herby coating. Enjoy these as a side to anything you fancy...or just enjoy them on their own with sauces of your choice!!!
Tips
- If using dried parsley, add it during step 1 along with the other herbs, then no need to garnish with fresh parsley at the end.
- This herby garlic butter potato wedges recipe can easily be adapted if you’re cooking for less or more people.
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Ingredients
- 4 medium potatoes (about 800g)
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, crushed
- 0.5 tsp smoked paprika
- 0.25 tsp ground cumin
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 5g fresh thyme, leaves picked, or 1 tsp dried thyme
- 1 sprig fresh rosemary, leaves chopped, or 0.5 tsp dried rosemary
- 15g fresh parsley, finely chopped, or 1 tsp dried parsley (see Tips)
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Instructions
- Preheat the oven to 220C/fan 200C/gas 7. Slice the potatoes into wedges (no need to peel them) and place them in a large bowl. Pour over the oil and melted butter. Add the garlic, smoked paprika, cumin, salt, pepper, thyme and rosemary. Toss together to combine.
- Transfer the wedges to a large, non-stick baking tray. Spread them out in a single layer and cook in the over for 30 minutes, turning once halfway through, until golden brown.
- Remove from the oven, sprinkle on the fresh parsley, transfer to a serving bowl…and enjoy!
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Herby Garlic Butter Potato Wedges
Ingredients
- 4 medium potatoes (about 800g)
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter melted
- 2 cloves garlic crushed
- 0.5 tsp smoked paprika
- 0.25 tsp ground cumin
- 0.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 5g fresh thyme leaves picked, or 1 tsp dried thyme
- 1 sprig fresh rosemary leaves chopped, or 0.5 tsp dried rosemary
- 15g fresh parsley finely chopped, or 1 tsp dried parsley (see Notes)
Instructions
- Preheat the oven to 220C/fan 200C/gas 7. Slice the potatoes into wedges (no need to peel them) and place them in a large bowl. Pour over the oil and melted butter. Add the garlic, smoked paprika, cumin, salt, pepper, thyme and rosemary. Toss together to combine.
- Transfer the wedges to a large, non-stick baking tray. Spread them out in a single layer and cook in the over for 30 minutes, turning once halfway through, until golden brown.
- Remove from the oven, sprinkle on the fresh parsley, transfer to a serving bowl…and enjoy!
Notes
- If using dried parsley, add it during step 1 along with the other herbs, then no need to garnish with fresh parsley at the end.
- This herby garlic butter potato wedges recipe can easily be adapted if you’re cooking for less or more people.
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