Lemon, Thyme and Rosemary Potato Wedges

This simple recipe is BLOOMING with flavour and with the just the right amount of crunch, seasoning and tang, these potato wedges are a simple, delicious side to serve with any of your favourite meals.

Serves: 4 

Preparation time: 10 minutes

Cooking time: 1 hour 


  • 5-6 potatoes
  • 3 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh lemon juice
  • Sea salt and pepper to taste


  1. Preheat the oven to 220 C (425 F)
  2. Gently scrub your potatoes, then coarsely chop them into wedges about 1-inch big.
  3. In a large bowl mix oil, garlic, salt, pepper, thyme and rosemary.  Toss in the chopped potatoes and mix around the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
  4. Add a little more salt or oil if desired.
  5. Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes. Bake for another 30 minutes until lightly golden brown.
  6. Place potatoes in a bowl and drizzle lemon juice over-gently turn potatoes and serve hot.