Herby garlic butter potato wedges
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Kris Kirkham
Herby garlic butter potato wedges
You can swap the fresh herbs for dried herbs if you like, mixing them all with the potatoes before they go in the oven; no need to add extra parsley to serve
Serves: 4
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
233Kcal
Fat
7gr
Saturates
4gr
Carbs
37gr
Sugars
2gr
Fibre
4gr
Protein
4gr
Salt
0.6gr
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Ingredients
- 4 medium potatoes (about 800g)
- 1 tbsp vegetable oil
- 2 tbsp unsalted butter, melted
- 2 garlic cloves, crushed
- 1⁄2 tsp smoked paprika
- 1⁄4 tsp ground cumin
- 1⁄2 tsp fine sea salt
- 1⁄2 tsp ground black pepper
- 1⁄4 x 20g pack thyme, leaves picked (or 1 tsp dried)
- 1 sprig fresh rosemary, leaves chopped (or 1⁄2 tsp dried)
- 1⁄2 x 30g pack parsley, finely chopped (or 1 tsp dried)
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Slice the potatoes into wedges (no need to peel) and place in a large bowl. Pour over the oil and the melted butter. Add the garlic, smoked paprika, cumin, salt, pepper, thyme and rosemary. Toss together to combine.
- Transfer the wedges to a large, non-stick baking tray. Spread them out in a single layer and cook in the oven for 30 minutes, turning once, until golden brown.
- Remove from the oven, sprinkle on the chopped parsley and serve.
