John Myers
Potato Wedges with Rosemary
The perfect potato wedges with rosemary recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes, hold enough that it is enough for 2
- 2 tbsp Virgin olive oil
- 2 Pc. Rosemary sprigs
- Salt, pepper from the mill
- Sweet paprika
- Wash and peel the potatoes, cut into small corners or wedges and place in a large bowl. Immediately pour the olive oil over it and mix well. Sprinkle a little paprika powder. Divide the fresh rosemary sprigs several times and mix with the potato slices.
- Set the stove to 180 degrees in good time. I use top and bottom heat. Can of course also use convection at 160 degrees.
- Place the potato corners on the baking sheet (baking paper) and put them in the middle of the oven. Depending on the size, about 30 minutes baking time, turn halfway. Test with the tip of a knife whether they are cooked or try a piece straight away. I like them rather dark and crispy.
- Remove the slightly blackened rosemary sprigs and arrange the potato wedges, adding salt and pepper; if you like, you can add more paprika powder. Either as a snack (possibly with a dip), or as a side dish, e.g. with grilled turkey breast.
- PS: I mix the corners with oil before distributing them on the sheet. I think that I don’t have such a large waste of oil and that the potatoes are oiled more evenly.
- This is now all NO reinvention, just a recipe that I like.
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