Description
These crispy potato wedges are wonderfully seasoned, fluffy inside, and beautifully crisp on the outside. They’re simple enough for a weeknight dinner but just as welcome alongside burgers, grilled meat, or your favourite dipping sauce.
Ingredients
Scale
- 4 medium potatoes, washed - Peeling is optional
- 1 tbsp olive oil
- 1 tbsp Robertson's Aromatic Roast Potato Spice
- 1 tbsp Robertson's Garlic and Herb Spice
- 1 to 2 sprigs fresh dill or fresh thyme, chopped
- A few drops of yellow food colouring (optional)
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Line a baking tray with parchment paper or lightly grease it.
- Cut the 4 medium potatoes into evenly sized wedges so they’ll cook at the same rate.
- Place the potato wedges in a microwave-safe dish with a splash of water, cover loosely, and microwave for 5 minutes until just beginning to soften.
- Drain well and let the steam escape for a minute or two. This really helps them crisp up later.
- In a large bowl, toss the warm potato wedges with 1 tbsp olive oil, 1 tbsp Robertson’s Aromatic Roast Potato Spice, and 1 tbsp Robertson’s Garlic and Herb Spice until every wedge is evenly coated.
- If you’d like a deeper golden colour, stir in a few drops of yellow food colouring. This is completely optional and won’t affect the flavour.
- Sprinkle over the chopped fresh dill or fresh thyme and toss gently once more.
- Arrange the wedges in a single layer on the prepared baking tray, leaving a little space between each piece.
- Overcrowding the pan can stop them from becoming crispy.
- Roast for 30 to 40 minutes, turning the wedges halfway through, until they’re deeply golden, crispy on the outside, and tender in the centre.
- Serve immediately while they’re hot and crispy
Notes
Prepared, tried, and tested by Irene
