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Garlic, Lemon and Rosemary Potato Wedges

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This is a simple and delicious coating for potato wedges, that I experimented with last week and has been a hit with all who have tasted it. It just breathes a bit of life into an ordinary ingredient and is subtle enough, I think, in flavour to serve with a huge variety of dishes.


Serves: 2

  • 1 teaspoon sea salt flakes
  • 2 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 squeeze lemon juice
  • 2 teaspoons Dijon mustard
  • 2 medium potatoes (skins on)


Garlic, Lemon and Rosemary Potato Wedges is a community recipe submitted by TimBris83 and has not been tested by so we are not able to answer questions regarding this recipe.

  • Begin by placing the salt and garlic cloves in a pestle and mortar and bash and grind together until you have a creamy paste. Add the olive oil to the garlic and combine. Next place the sprigs of rosemary in with the oil and garlic and give it all a good bashing. The idea here is simply to bruise the rosemary in order to release its flavour into the oil. Add squeeze of lemon juice.
  • Next cut each potato into 8 wedges and place in a mixing bowl. Pour the garlic oil and rosemary sprig mix over the wedges and massage in using your hands.
  • Dollop 2 generous teaspoons of dijon mustard into the bowl and once again massage this in. The potatoes now need to sit for at least an hour in the coating. I also throw in the lemon half I used in the oil mix at this stage.
  • When you are ready to cook the wedges, remove the lemon half and the rosemary sprigs. Some rosemary will remain as bits will have come away during the bruising, this is fine, in fact it aids to the flavour. Place on a baking tray (I often add a little extra seasoning at this stage) and cook in a pre-heated oven at 190 c for 35-40 minutes, turning at half time.
  • When cooked they should be crisp on the outside and lovely and fluffy on the inside.
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