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  • Nikki


Updated: Apr 19, 2020

I once had a 3 day WhatsApp conversation with a friend going back and forth about how diverse the potato is - sad I know lol. When I went through an anti-rice phase, my love for potatoes increased and I started experimenting with different ways to jazz them up. With more time on my hands at the moment I’m back at it! I started out with this simple wedges recipe perfect to snack on or as a side dish featuring mild yet effective peppercorns.

Featured Pepper: Peppercorns (Black Pepper)

RECIPE TIME: 30 minutes


3 large roasting potatoes (use more if your spuds are smaller)

1/2 cup Olive Oil

1 tbspn Garlic Powder

1 tbspn All Purpose Seasoning

1 tbspn Mixed Herbs or Parsley

1 tbspn Coarse Black Pepper

1. Pre heat your oven to 200C

2. Wash the potatoes thoroughly ensuring all dirt and roots are removed

3. Chop the potatoes into wedge like shapes and place into an oven tray

NOTE: Some people prefer to pre boil their wedges before hand, if this is you, boil your wedges on medium heat for 15 minutes so they are partially cooked

4. To the wedges evenly add garlic powder, all purpose seasoning and mixed herbs

5. Next crack the coarse black pepper over the wedges giving a healthy coverage

6. Add a the quarter cup of olive oil and shake the tray so all the wedges are evenly covered with the seasoning and oil

7. Put the wedges in the oven to cook. Flip the wedges after 15-20 minutes to ensure even golden coverage and leave to cook till crispy and golden all over

8 .Enjoy with sour cream and The Char Bell as a snack or side!

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