The Best Crispy Potato and Sweet Potato Wedges

The Best Potato Wedges | brownpaperbelle.com
{Ingredients}
4 Washed Potatoes (my favourites – dutch creams), cut into wedges
2 Sweet Potatoes, cut into wedges (skin still on)
2 Tablespoons Extra Virgin Olive Oil
2 Sprigs of Rosemary, Leaves Stripped (keep the stalks too)
2 Cloves of Garlics, Smashed Only
Sea Salt {or Rosemary Salt, if you have made some}

{Method}
1. Preheat oven to 220 degrees Celsius (REALLY hot).
2. Cut potatoes into wedges.  In a bowl, pour the oil, place the potatoes in and the rosemary and garlic and use your hands to mix through and make sure the wedges are coated.  This step is really important.
3. Place the potatoes onto one large tray, or two small.  Make sure there is space between the potatoes.  If they are too crowded, they will steam and not get nice and crispy as is the objective.
4. Place in the oven and cook for approximately 30 minutes, turning half way through.
5. Remove from oven and sprinkle with salt, tossing to coat.  Serve alongside a medium rare eye fillet steak, or a burger, or alone with some Aioli.

3 thoughts on “The Best Crispy Potato and Sweet Potato Wedges

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