Potato wedges are super underrated. These crispy wedges are the perfect to just about anything. We've combined sweet potatoes and normal potatoes for variety.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
Serves
4
Potato
Sweet Potato
Rosemary
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
Serves
4
Potato
Sweet Potato
Rosemary
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
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Step 1.
Preheat the oven to 220°C.
Step 2.
Cut the potatoes into wedges, skin and all. Toss with olive oil, a tiny bit of salt and pepper and lay out on a roasting tray. Slide into the oven and roast for 25-30 mins until golden brown and crispy.
Step 3.
While the potatoes are roasting, add 3 tbsp of oil to a small frying pan. Set over a medium heat and when the oil is hot, drop in the picked rosemary leaves and sizzle for 30 seconds. Drain on kitchen paper and allow to cool. Now scrunch them into 2 tsp of fine sea salt.
Step 4.
Remove the potatoes from the oven and season with the rosemary salt.
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