Alright, this is just a snippet that I don't really consider a recipe but because it's THAT simple and good I think everybody should add that to ones repertoire. Normally I just eyeball the whole ordeal so the measures of quantity are not exact but sure will work. You can already see these wedges making a cameo here but they are also great as a side to steak or pork tenderloin or even just all by themselves along with a dip.
Thyme and Rosemary Potato-Wedges
Serves 4 or 3 when served as a snack.
- 2 pounds of evenly sized potatoes
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 heaping tsp salt
- 1/2 tsp sugar
- 3 cloves of garlic
- 2 twigs of thyme
- 2 twigs of rosemary
- 1 tsp chili flakes (optional)
- pepper to taste and maybe some extra salt
- Preheat oven to 170°C (340°F).
- Wash potatoes leaving the skin on and them into evenly sized wedges. Put them in a big mixing bowl.
- Remove needles/leaves from both thyme and rosemary, chop them up finely with a knife or scissors (I find the latter easier).
- Roughly crush garlic
- In a cup or small bowl, stir all ingredients but the potatoes and extra salt and pepper together.
- Pour mixture over wedges, tossing them well. Let it sit for 15 minutes, toss them in between.
- Line a baking sheet with parchment paper evenly spread the potato-wedges on it round side down, trying to make sure they don't touch each other.
- Pour remaining marinade on wedges and let them bake on the centre rack for about 40 minutes or until they are golden and done (time depends on oven and size of wedges, you may want to try one before taking them all out).
- Add nice amount of pepper and more salt if needed.
Serve immediately and enjoy!
I could pull off an Ina Garten impersonation by saying “How easy is that?” but that would be wrong because I actually mean it.