in and around the kitchen

Recipe :: Rosemary Salt and Wedgies.. or should that be Wedges?

October 16, 2015

Rosemary Salt& Easy, Crunchy WedgesRosemary Salt

You will need to gather:

At least 8 long stalks of fresh rosemary

One cup of pink salt flakes.

You will need to:

Place rosemary on a tray lined with baking paper.

Pop into the oven on 100 deg for at least half an hour.

Rosemary will be dried out a little, but not totally burned to smithereens.

Place the cooled rosemary that you have taken off the stalks (should come off easy) into a blender, food processor or Thermomix. 

Pulse a few times. As you won’t have heaps in the bowl, the pulsing will push the little rosemary leaves up and then drop through the blades. You don’t want rosemary powder, so easy does it! 

Mix your one cup of salt flakes through the bowl of rosemary carefully. Don’t over mix. 

Store in a jar. It should keep indefinitely, but I bet it won’t last long in your pantry! 

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Wedges

You will need to gather:

At least two medium sized potatoes per person.

Olive oil (EVOO is best) 

You will need to:

Slice your potatoes lengthways, so that you have two ‘cheeks’ of potatoes. 

Then slice into uniform width wedges. (This helps with cooking the wedges evenly)

Place slices into a pan of cold water, enough to cover them. 

Put the pan on a high heat and turn off when it comes to a rapid boil.  Drain water from pan. 

Place wedges on a tray lined with paper towel and place in the freezer. Yes, weird, but trust me on this one. It’s something I learned from Heston. 

After about half an hour, preheat your oven to 220 deg.

Place wedges in a bowl and drizzle on enough olive oil to cover. Use your hands to massage the oil in.

Line a tray (or just use your rosemary one..) and lay your potato wedges on it. Make sure that they are flat and not overlapping, which ensures that they will cook evenly. Use two trays if you are feeding an army.

Cook for at least 40 min.

While still warm, Toss with as much rosemary salt as you’d like! 

Enjoy.

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  • Malinda @mybrownpaperpackages October 16, 2015 at 5:44 pm

    Oh yum, I’d love a bowl of these this weekend. Delicious.

    • Tash October 19, 2015 at 10:59 am

      May or may not have had them two times this weekend!

  • Sonia Life Love Hiccups October 18, 2015 at 9:33 am

    Oh yum! Wedges AND wedgies are very popular in our house ;) xx
    Sonia Life Love Hiccups recently posted…An Extra Bouncy Kind of Limp Into The WeekendMy Profile

    • Tash October 19, 2015 at 10:58 am

      It’s always a good combo.. x

  • Shari from GoodFoodWeek October 21, 2015 at 2:40 pm

    Oh man – wedges are my weakness… especially in the winter. I am hoping that the thought of a beach body will help me curb my carbs – but a body at a beach is a beach body I say!
    Shari from GoodFoodWeek recently posted…Recipe: Oven baked risotto with sausage, spinach and cherry tomatoesMy Profile

    • Tash October 27, 2015 at 8:15 pm

      Oh just go for it Shari! I think in moderation with everthing! Enjoy Summer !

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