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Baby New Potato Wedges

Baby new potato wedges recipe

Here’s something that’s quick to make a perfect addition to a main course, or eaten as a snack or appetizer. They have a lovely flavour, soft warm center and a slightly crispy skin – great for dipping in mayo and perfect with my goats cheese tartlet or cheese and tomato quiche recipe!

Serves 4

  • 700g baby new potatoes
  • 1 tbsp olive oil
  • 1 tbsp sunflower oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • salt and pepper

Pre-heat your oven to 220°C/430°F/Gas Mark 7/Fan 200°C

Quarter the new potatoes length ways. Cook, covered, in slightly salted boiling water for exactly 10 minutes. Drain the potatoes and shake them in the pan to rough up the edges.

Pour the oils and herbs into a large roasting tray and mix. Add the potatoes and use a spatula to flip them over until they’re covered in the oil.

Roast in the oven for 30-40 minutes, shaking them up after 15 minutes.

Serve seasoned with salt and pepper.

About Matt

Matt has written 166 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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2 Comments

  1. Mmm they look rather tasty!

  2. For a recipe which was created by just looking at what we had in the fridge I was very pleased with them.

    I hope you try and like them too!

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  1. Cheese & tomato quiche with sweet onion chutney - [...] Just warm in the oven, along with the chutney, for 20 minutes before serving. Great with a simple salad ...

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