Crispy Rosemary and Sea Salt Wedges!
Prep time
Cook time
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Crispy Wedges, made the easy way and topped with rosemary and sea salt...delicious on their own or dipped into homemade tomato relish!
Recipe type: Wedges
  • Potatoes (I allow for one large potato per person but you can always have more)
  • Enough vegetable oil to cover the base of a shallow baking tray.
  • Garlic - fresh or minced in a jar
  • 1 tablespoon of butter
  • Handful of fresh rosemary (herb)
  • A good sprinkle of sea salt.
  1. Preheat oven to a 180ÂșC or a moderate oven.
  2. Place an oven tray in the oven with the oil, cubed butter and fresh rosemary and heat it.
  3. While the oil is heating, prepare the wedges.
  4. Cut the base off the potato so it stands up.
  5. TIP - Using an apple corer, slice the potatoes to make wedges (I got mine from Ikea)
  6. Place them into a microwave bowl and cook for 5 mins.
  7. Take them out of the microwave bowl and place them onto paper towel to dry.
  8. TIP - Remove the tray with oil carefully and slide on the wedges. They should sizzle so that way the wedges won't stick to the tray.
  9. Carefully stir to cover the wedges with the oil and butter mixture.
  10. Add some garlic and sprinkle generously with rosemary.
  11. Bake them for a good 30 mins.
  12. After 20 mins I turn my oven up (to a hot oven, so the wedges start to go crispy).
  13. They may need a few minutes longer depending on the type of potatoes you use.
  14. Remove them when they are golden brown, (with some of them having dark golden parts...yes they are the best bits!)
  15. I place the wedges onto paper towel to soak up the excess oil.
  16. I then give them another sprinkling of rosemary and then a good dose of sea salt.
Recipe by Sparkles in the Everyday! at