While I hardly have craving for potato chips/fries, all of my friends love them. But they are also real health freaks, i.e. after eating they would go on complaining and feeling unhealthy for a long time. To prevent this from happening, whenever my friends drop by, I will make these very easy baked herby potato wedges. Right, they are not as crunchy as chips, but these wedges are good nibbles in their own rights. They are particularly good with my homemade spiced tomato chili pickle. Give them a try; perhaps you will like it, too?
Baked Herby Potato Wedges
Based on Delia Smith´s recipe
1 kg of desiree potatoes
Extra virgin olive oil, as needed
1-2 sprigs of fresh rosemary, chopped
2-3 cloves garlic, crushed
1 red or green chilli, chopped
Salt, to taste
Spiced Chili Tomato Pickle or Sour Cream & Sweet Chili Sauce, to serve
- Preheat oven to 220C.
- Wash and dry the potatoes. Leave the skin on. Cut potatoes into wedges, about 1 cm thickness.
- Toss the wedges with olive oil, garlic, rosemary and chili. Sprinkle with salt. Bake in the oven for 20-25 mins or until golden brown. Serve hot.