Herby Garlic Butter Potato Wedges
Chunky wedges, golden and crispy on the outside, tender on the inside with a garlicky herb coating.
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.