Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime: 30 mins Cuisine: English
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Potato Wedges herbed with fresh rosemary, is a quick & easy appetiser which I made the other day just with eye-ball measurements using very few basic ingredients.
I had to make a second batch immediately, coz we started as an appetiser but loved it so much that had it as our dinner.. hahaha All this happened just that we a tiny bunch of fresh rosemary herbs, that day.
I never tried anything with rosemary herbs till date. So, was quite hesitant about trying something new. Then I remembered Potato Fries (oven baked) recipe where I used herbs, and instantly decided to try wedges with fresh rosemary herbs!! That’s it here they are!! 🙂 🙂
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Ingredients:
- White Potatoes – 8 (small size)
- Fresh Rosemary Herbs – 2 twigs
- Olive Oil – 1 or 1½ tablespoons
- Rock Salt / Himalayan Pink Salt – ½ teaspoon
- Chilli Flakes – ½ teaspoon
- Italian Seasoning – ¼ teaspoon
Special Ingredients:
- Rock Salt / Himalayan Pink Salt
- Chilli Flakes
Step wise pics Procedure for ‘Rosemary Potato Wedges (Air Fryer, Oven Baked Methods)’:
Prep Work:
Wash the potatoes thoroughly, do not peel. Cut each into half in the middle.
Now, Cut each half into 2 or 3 pieces.
To Boil the Potatoes:
Put a sauce pan on stove top filled with 8 cups of water and a teaspoon of salt.
Bring it to boil. Add all the wedges, Let them cook for 8 to 10 mins.
Switch the flame off. Remove potatoes, let them cool for 5 mins.
Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges.
Gently mix, such that each and every potato wedge is well coated.
Oven Baked Method Potato Wedgees:
At first, switch the oven on for 10 mins at 180°C / 350°F.
Mean while, transfer all the potatoes, into a oven safe vessel / cake tin. Sprinkle the fresh rosemary herb.
After 10 mins of pre-heating the oven, place this tin in the top rack,, close the oven and change the temperature to 200°C / 390°F, bake for 20 mins.
Take the tin out, check the wedges have softened. If not, bake again for 5-10 more mins or until they turn golden brown. Done!!
Air Fryer Method Potato Wedges:
Transfer all the potatoes, into the air-fryer vessel. Sprinkle the fresh rosemary herb.
Switch the air-fryer on, and fry them at 200°C / 390°F for 15 mins.
Pause, give a mix and give an oil-spray, and again fry for 2 more mins or until they turn golden brown. Done!!
Tips & Storage:
- Adjust the salt and spice as per your taste.
- You can replace rosemary with any other fresh herbs like mint, dill, chives, oregano etc. OR you can even skip using.
- For the oven method, you can even use a baking tray lines with baking sheet.
- Storage: You can air-fry / bake them just half way and freeze them in a zip-lock bag. And just before serving air-fry / bake them until then soften.
Result:
- These, Potato wedges – rosemary, are crispy on the outside and soft from inside.
- We had them with this Mint-Yogurt Dip that I made in just 3-4 mins and they both made an excellent combo.
- I felt the air-fried version was much quicker than the oven baked, though taste wise both are the same.
Recipe Card & Print:
Potato Wedges – with Rosemary (Air Fryer, Oven Baked Methods)
Equipment
- Sauce Pan / Vessel (to boil the potatoes)
- Air-Fryer for air-fryer method
- Oven Safe / Baking Safe Dish
Ingredients
- 8 count White Potatoes (small)
- 2 twigs Fresh Rosemary Herbs
- 1 to 1½ tablespoons Olive Oil
- ½ teaspoon Rock Salt/Himalayan Pink Salt
- ½ teaspoon Chilli Flakes
- ¼ teaspoon Italian Seasoning
Instructions
PREP WORK (common for both methods):
- Wash the potatoes thoroughly, do not peel. cut each into half in the middle.Now, Cut each half into 2 or 3 pieces.
- TO BOIL THE POTATOES:Put a sauce pan on stove top filled with 8 cups of water and a teaspoon of salt. Bring it to boil. Add all the wedges. let them cook for 8 to 10 mins.
- Switch the flame off. Remove potatoes, let them cool for 5 mins. Add the rock salt, chilli flakes, rosemary herb, Italian seasoning and olive oil onto the potatoes wedges. Gently mix, such that each and every potato wedge is well coated.
OVEN BAKED METHOD POTATO WEDGES:
- Switch the oven ON for 10 mins at 180°C / 350°F.
- Mean while, transfer all the potatoes, into a oven safe vessel / cake tin. Sprinkle the fresh rosemary herb.
- After 10 mins of pre-heating the oven, place this tin in the top rack, close the oven, change the temperature to 200°C / 390°F, bake for 20 mins.
- Take the tin out, check the wedges have softened. If not, bake again for 5-10 more mins or until they turn golden brown. Done!!
AIR FRYER METHOD POTATO WEDGES:
- Transfer all the potatoes, into the air-fryer vessel. Sprinkle the fresh rosemary herb.
- Gently toss the vessel, such that each and every potato wedge is well coated.
- Switch the air-fryer on, and fry them at 200°C / 390°F for 15 mins.
- Pause, give a mix and give an oil-spray, and again fry for 2 more mins or until they turn golden brown. Done!!
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Notes
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I made this air fryer recipe as a side for our weekend burgers and they were all engulfed by my kids as soon as I put them on the table. Definitely a hit recipe in our household, thank you for sharing!
Hi Shreya, Good to hear this. Thank you so much for your amazing feedback.