Italian Potato Wedges

Italian Potato Wedges
Prep time
Cook time
Total time
This recipe is from Sandra, a UK chef.
Serves: 4 servings
  • 500g White Potatoes (about 1 lb)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Dried Thyme
  • 2 tbsp Dried Basil
  • 2 tbsp Dried Sage
  • Freshly ground Black Pepper
  1. Preheat the oven to 210°c. Chop the potatoes into wedges, making sure they are all reasonably similar in size. Place on a baking sheet.
  2. Mix the herbs together and sprinkle over the wedges. Drizzle the oil over the top of them and mix thoroughly with your hands. Make sure all the wedges are evenly covered.
  3. Bake in the oven for 25-30 minutes or until soft. Turn them half way for an even crispy coating.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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