Healthy Mediterranean-style potato wedges seasoned with lemon, thyme and garlic. Cold weather comfort food at its best!
Sometimes, when you are trying to eat more healthily, a salad just won’t cut it.
As much as I love a good Turkish Shepherd’s Salad, or indeed any kind of salad smothered in my Basil Vinaigrette, there are occasions when anything involving raw vegetables is not going to stand a chance. When it’s zero degrees outside the humble potato is much more appealing than shovelling forkfuls of lettuce.
My Mediterranean-style Lemon and Thyme Potato Wedges are a perfect cold-weather tummy-filler. Fluffy and comforting, they are roasted in olive oil and delicately flavoured with Mediterranean favourites – lemon, garlic and thyme.
And best of all – there is no need to par-boil!
These wedges make an ideal accompaniment to fish or chicken. A dipping sauce of some kind is always a welcome addition to a side of wedges and in this case, my first choice would be a beautiful, silky garlic aioli. Or failing that, regular mayonnaise would do the job just as well!
Lemon and Thyme Potato Wedges
Yield 4 people
Healthy Mediterranean-style potato wedges seasoned with lemon, thyme and garlic!
- 4 Large Potatoes, unpeeled, sliced into wedges
- 1 Lemon, sliced into wedges
- 1 Bulb Garlic, unpeeled, cloves separated
- Handful Fresh Thyme
- 4 Tablespoons Extra Virgin Olive Oil
- Pinch of Sea Salt
- Heat oven to 200C (400F) (Gas 6)
- Place potato wedges, lemon wedges, and garlic cloves in a large bowl.
- Crumble the fresh thyme into the bowl.
- Add the extra virgin olive oil to the bowl and mix well to coat all the ingredients.
- Spread the potato and lemon mixture evenly onto a baking tray, trying not to overlap.
- Sprinkle with sea salt.
- Roast in the oven for approximately 40-45 minutes, turning several times during cooking, until browned on the outside and soft and fluffy inside.
- Serve immediately.
When cooked, the garlic cloves take on a very mild flavour and can be served alongside the wedges. The pureed garlic can then be squeezed out of the papery casings and eaten.
Courses Side Dish