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
Do you use Russet (brown) potatoes for this recipe, or Yukon (gold) or white? Thanks for the clarification!
Sorry for the late reply Amy, but I have just seen this comment now! I just used ordinary white potatoes in my recipe, but I’m sure any variey would be delicious!