Potato wedges with rosemary

The potato wedge is, arguably, one of America’s greatest innovations. It’s certainly one of its more significant contributions to global gastronomy. More robust than chips – and with more exciting flavour combos – it’s hard not to be wooed by the wedge’s rustic charm. This recipe is fairly standard, but can easily be tweaked by substituting the salt and rosemary with paprika and chilli, or by replacing the breadcrumbs with grated cheese. Grated cheese? Now that’s a good idea!

Ingredients (serves 2)

Potatoes (x3)
Wholemeal bread (x1 slice)
Olive oil (x3 tbsp)
Rosemary (dried or fresh; to taste)
Salt (to taste)


1. Make some breadcrumbs: Toast the slice of bread until well-toasted (the more toasted it is, the easier it will be to crumbify). Make breadcrumbs by either grating the toasted bread into a bowl, or blitzing it in/with a blender. The finer you can get the crumbs, the better. Pre-heat oven to 180 degrees (turn on the convection or fan setting if you have one).

2. Prepare the potatoes #1: Scrub the potatoes until clean, then cut them lengthways into wedges. One potato can yield six wedges. Chuck them into the bowl of breadcrumbs.

3. Prepare the potatoes #2: Add the olive oil, rosemary and salt to the bowl and mix well with your hands. It’s a messy and manly job.

4. Roast at 180 degrees for 40 minutes: Spread a sheet of aluminium foil across the shelf in your oven, and arrange the wedges on it (the outer skin of the potato facing down, wedge part facing up). Any leftover breadcrumbs can be sprinkled on top. Roast at 180 degrees for 40 minutes, or until golden brown. This is a lower temperature and longer timeframe than other recipes may suggest, but it works. Believe me. Long and low: it’s the only way to go!

5. Serve: Wait to cool a little, and then serve with malt vinegar, beer, and a baseball cap. Failing that, try (veggie) burgers or sandwiches. 


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