Seasoned Potato Wedges

Potato wedges are a great alternative to chips. These wedges seasoned with garlic oregano and parmesan are crispy on the outside and nice and fluffy on the inside. They take minutes to prepare and are so full of flavour. They make the perfect midweek side dish.

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Seasoned Potato Wedges Recipe

Serves: 4
Preparation Time: 10 minutes
Baking Time: 30-40 minutes

INGREDIENTS

  • 550 g peeled potatoes (about 4 medium potatoes)
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 80 ml of light olive oil
  • 20 g parmesan

METHOD

  1. Preheat the oven to 180°C (or 200°C for a fan oven).
  2. Chop the potato into wedges and place in a bowl.
  3. Add the paprika, garlic powder, oregano, and parmesan and toss together to coat the wedges.
  4. Sprinkle over the oil and toss the wedges again.
  5. Line a large baking sheet with grease proof paper and spread the wedges evenly on top. For the family sized portion this recipe produces I would recommend the Masterclass Large Professional Premium Non-Stick Baking Tray – Masterclass make really good quality heavy bake ware that doesn’t warp. You can find out more about this baking tray here – just make sure that your oven is wide enough to accommodate it.
  6. Bake for 30-40 minutes until the wedges are brown and the centres are soft.

NOTES

  • I use Maris Piper potatoes for this dish.
  • I normally get 8 wedges from each potato.
  • For more rustic potato wedges you can leave the skin on. Just be sure to give the potatoes a good scrub before cutting them.

Yoghurt and Mint Dressing

Salad definitely doesn’t have to be boring! This is my own version of Indian raita and it adds some pazazz when drizzled over a simple side salad. It has cooling yogurt, refreshing mint, some warming spices and a slight lemony tang. This is one step recipe is fail-proof.


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Yoghurt and Mint Dressing Recipe

Serves: 4

Preparation Time: 5 minutes

INGREDIENTS

  • 2 heaped tbsp natural yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 0.5 tsp dried mint
  • 0.5 tsp dried coriander leaf
  • 0.5 tsp ground cumin
  • 1 tbsp sugar
  • 1-2 tbsp water

METHOD

  1. Combine all the ingredients in a jar and give it a good stir.
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NOTES

  • The water is used to thin the dressing dressing out in order to get it to a nice consistency for pouring/drizzling over salad.
  • This goes well over a salad of lettuce, sliced red onion, tomato wedges and mango chunks. For a nice lunch dish you could even add grilled chicken for a filling salad.