Potato Wedges with Rosemary (Print Version)
# Ingredients:
01 -
4 large starchy or all-rounder potatoes, about 1.2 kg (~2 ½ lb)
02 -
1 tablespoon vegetable oil
03 -
1 tablespoon fine breadcrumbs
04 -
1 teaspoon paprika
05 -
1 teaspoon onion powder
06 -
½ teaspoon salt
07 -
½ teaspoon ground white pepper
08 -
1 sprig rosemary
09 -
1 tablespoon finely chopped fresh rosemary
10 -
Flaky sea salt, to taste
# Instructions:
01 -
Preheat the oven to 220°C (200°C fan forced) / 425°F.
02 -
Wash the potatoes well. Cut each in half lengthwise, then cut each half in half lengthwise. Finally, cut each quarter into wedges by slicing on a diagonal.
03 -
Place the potato wedges into a large bowl, cover with water, and soak for 30 minutes to remove excess starch.
04 -
Rinse the wedges thoroughly and dry them with a clean tea towel. Dry the bowl or use a new large, wide bowl for seasoning.
05 -
Add the vegetable oil to the potatoes and mix well to coat evenly.
06 -
Combine breadcrumbs, onion powder, paprika, salt, and white pepper in a small dish. Sprinkle the mixture over the potatoes and toss to coat evenly.
07 -
Scatter the finely chopped fresh rosemary over the potatoes and toss gently to combine.
08 -
Line a large baking sheet with baking paper. Arrange the wedges in a single layer on one side of the sheet and bake for 25 minutes.
09 -
Flip the wedges onto the opposite side. Strip the leaves from the whole rosemary sprig and scatter over the wedges. Bake for an additional 20-25 minutes (15 minutes if using smaller potatoes).
10 -
Serve the potato wedges immediately. Sprinkle flaky sea salt to taste.
# Notes:
01 -
For best results, always weigh ingredients where a weight is provided.
02 -
Cooking times may vary depending on the size of the potatoes used.
03 -
Use a standard Australian 20 mL tablespoon for measurements unless otherwise specified.