Hello there people! The sun is shining and that makes me smile. It’s amazing how a little sunshine can improve our mood, as can the right food! Ooh that rhymed!! I have another fabulously easy side dish recipe for you today Baked Garlic Herb Potato Wedges.
Perfect on their own or as a side dish these Baked Garlic Herb Potato Wedges are a tasty alternative to oven chips. They are quick to prepare, need no attention whilst they bake in the oven and have a finger licking garlicky flavour.
Also, why is it food tastes better when eaten with our hands???
Sorry I’ll get back to the point – which is – these baked beauties go with just about anything: Roast Chicken, Fish, Quiche, Steak, Sausages…. The list is endless. Try them and let me know what you had them with?
Recipe : Baked Garlic Herb Potato Wedges Serves 4-6 as a side.
1.5kg/3lb Baking Potatoes – scrubbed and dried
2-3 tbsp Olive Oil or Rapeseed Oil – I use Kentish Oils
4 Garlic Bulbs – crushed/finely minced
1 tbsp Fresh Thyme
Salt and Pepper to taste
Preheat oven to 200C/185C fan.
Cut each baking potato in half lengthways. Cut each half into wedges, approx 1/2 inch wide – try to keep all the potato wedges a similar size, this will ensure even cooking. Place all the potato wedges onto a large baking sheet/roasting pan.
Ensure the wedges are spread out evenly and then place in the oven.
Bake for 40 – 50 minutes until golden and cooked through (I usually test larger wedges with a knife).
Note : I give the tin a good shake halfway through cooking, to ensure they don’t stick. Also, if they do start to stick, use a fish slice to separate them and flip them over.
Serve immediately with a sprinkle of crunchy sea salt and freshly ground black pepper.
Also I make these using fresh, minced Rosemary in place of the Thyme. I honestly couldn’t pick a favourite – both versions are equally delicious!
I hope you enjoy trying and feasting on this dish.