Years ago I had a colleague called Bec who was one of the nicest people I’ve had the pleasure to work with, her smile was infectious and she was just lovely! One day she gave me this recipe when I was still new to cooking and it’s been stuck in my head since. I’ve since altered the recipe slightly as I never wrote it down, but it’s still equally delicious!
Lemony Garlic Wedges
When the nicest colleague gives you a recipe like this, it’s one you know that’ll spread joy to all.
Course: Sides, LunchCuisine: Australian, GreekDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 4 potatoes
1/2 cup 1/2 breadcrumbs
1/4 cup 1/4 oil
1/4 cup 1/4 Parmesan Cheese or Nutritional Yeast
1 1 lemon, zested & juiced
2 tsp 2 minced garlic
tsp salt
1 tsp 1 mixed herbs
Directions
- Peel (optional) the potatoes then cut into wedges (quarter lengthways then cut on an angle). In the meantime preheat the oven to 220 degrees (200 fan-forced) and prepare a baking tray.
- Par-boil the potatoes in salted water for 5 minutes, then remove with a slotted spoon. You may need to do this in batches.
- Add the remaining ingredients into a bowl and stir until combined. Add the par-boiled wedges into the bowl, then press the mixture onto the wedges until coated (this can get messy).
- Place the coated wedges onto the baking tray, making sure they don’t overlap. Cook the wedges for 30 minutes or until golden brown, flipping halfway. Enjoy!
