Potato wedges with rosemary
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40
Serves:     people
Notes from Anna
  • It's important to stir the potatoes frequently to avoid them sticking to the pan or becoming charred on one side.
  • This is a great way to make potatoes more interesting. Why not try it with sage instead rosemary?
 

INGREDIENTS

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INSTRUCTIONS

  1. Peel the potatoes and cut into thick wedges. Cover them with water to prevent discolouration.
  2. Wash the rosemary sprigs.
  3. Warm the olive oil and butter together in a large shallow pan over a medium heat.
  4. Drain the potato wedges and dry with kitchen paper. When the butter starts to foam, add the potatoes to the pan. Stir to coat with the cooking fats.
  5. Add the rosemary sprigs and sprinkle with a little sea salt and a generous grinding of black pepper.
  6. Turn the heat down to low, cover the pan with a lid and continue cooking until the potatoes are crisp and golden on the outside, stirring regularly to ensure that the wedges cook evenly. It will take about 25-30 minutes.

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