Crispy BBQ Potato Wedges with Rosemary and Garlic
If you want a classic British BBQ side that always hits the spot, crispy potato wedges are my go-to. They’re simple, hearty, and pack just the right amount of flavour to complement any grilled meat. I’ve always found potatoes to be the perfect canvas for smoky, herby, and garlicky notes, especially on a sunny afternoon spent outside.
Ingredients
- 1 kg Potatoes Maris Piper or King Edward, washed and cut in wedges
- 4 tbsp Olive oil extra virgin
- 3 cloves Garlic crushed
- 2 tbsp Fresh rosemary finely chopped
- Salt to taste
- Black pepper to taste, freshly cracked
Instructions
- Preheat your oven to 220°C (fan-assisted).
- Soak the potato wedges in cold water for 20 minutes to remove excess starch. Drain and pat dry thoroughly.
- In a large bowl, toss the potatoes with olive oil, crushed garlic, rosemary, smoked paprika, salt and pepper.
- Spread the wedges out evenly on a baking tray lined with parchment paper, making sure they aren’t crowded.
- Roast for 30-40 minutes, turning once halfway through, until the wedges are golden and crisp on the outside but tender inside.