Potato wedges

Carmen Niehaus's book 'YOU! Let's Cook Step by Step' is full of clever, easy recipes. These potato wedges are crispy and golden with a hint of rosemary, the perfect accompaniment to any roast.


1 kg potatoes
4-6 cloves peeled garlic
coarse salt
3 sprigs fresh rosemary
2-4 Tbsp (30-60ml) olive oil


Preheat the oven to 200 degrees C. Grease an oven pan with oil or non-stick cooking spray.

Peel and cut the potatoes into wedges. Arrange in a single layer in an oven pan. Push the garlic cloves into the gaps and sprinkle with salt. Strip the leaves from the rosemary sprigs and sprinkle over the potatoes.

Drizzle with the olive oil. Bake for 40-60 minutes until cooked and crisp. Stir halfway through the cooking time so that the potatoes brown on both sides.

Serve with steak, fish or as a snack with mayonnaise.


Extract from ‘YOU! Let’s Cook Step by Step’, by Carmen Niehaus, published by Human & Rousseau. For more images from the book, visit our Facebook album.

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