Italian Potato Wedges


Special Diet Notes: Italian Potato Wedges

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

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 tablespoons extra virgin olive oil
  • 2 tablespoons dried thyme
  • 2 tablespoons dried basil
  • 2 tablespoons 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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