About the recipe Great wedges start with the best tasting potatoes, and a little spud know how. Patting the potatoes dry before roasting them helps them to take on the flavours of the aromatics as they cook, and waiting to season them with salt until the very last minute helps everything stay really crispy.
About the Recipe
Ingredients
- 1 kg Root Zero potatoes
- 2 tbsp neutral oil, plus extra for roasting
- ¼ tsp cayenne pepper
- 1 tsp hot smoked paprika
- ½ tsp garlic flakes or garlic powder
- 2 cloves garlic, flatted with the side of a knife
- 1 tbsp roughly chopped fresh rosemary
- Zest of 1 unwaxed lemon
- 1 tsp snipped chives
- Flaky sea salt
- Optional: mayonnaise, to serve
Directions
- Preheat the oven to 220°C.
- Cut the potatoes into quarters and pat dry with a clean tea towel. Transfer the potatoes to a large mixing bowl along with the 2 tbsp of oil, the spices, both garlics and rosemary. Toss to combine – this is often easiest with clean hands to make sure every piece of potato is dressed with the aromatics.
- Pour in enough oil to thinly coat the base of large roasting dish. Place on the middle shelf in the oven to get really hot for 3 minutes. Carefully lower the potatoes into the hot oil, then transfer back to the oven. Roast for 30-40 minutes, shaking the oven tray halfway through to make sure none of the wedges are sticking. When the potatoes are completely tender throughout and crispy and golden on the outside, they’re done.
- Use a slotted spatula to lift the potatoes into a serving bowl and sprinkle over flaky sea salt. Grate the lemon zest over the top of the wedges and sprinkle over the chives. Serve immediately, with mayonnaise, if you prefer.