Roast potato wedges with crisp edges
Potato wedges with a golden crust, soft centres, olive oil and a little rosemary or thyme. Dry the potatoes well and leave space on the tray. That does more for the crust than lots of seasoning.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Roast potato wedges with crisp edges
4 people · About 45–55 minutes
Equipment: Baking tray and large bowl
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
For the potatoes
- 1,000 g potatoes, preferably Asterix, Beate or a floury variety
- 3 tbsp olive oil
- 6 g fine sea salt; start with this amount
- ¼ tsp ground black pepper
- ½ tsp dried rosemary or thyme; choose one, crushing rosemary between your fingers
Allergens: No declarable allergens in the basic recipe.
Method
Heat the oven
Set the oven to 220 °C conventional, or 200 °C fan. Use a roomy baking tray.
Cut and dry
Scrub the potatoes; leave the skins on if you like. Cut into even wedges, about 2–3 cm at their thickest. Rinse briefly and dry thoroughly with a clean tea towel.
Toss with oil and seasoning
Mix the potatoes with oil, salt, pepper and either rosemary or thyme. Spread in one layer, leaving space between the pieces and placing a cut side against the tray.
Roast until golden and tender
Roast in the middle of the oven for about 35–45 minutes. Turn after about 25 minutes. They are ready when the edges are golden and a thin knife slides in easily. Serve immediately.
https://sapidus.no/en/oppskrifter/ovnsbakte-poteter
About portions and timing
Cuisine: International
Estimated timing: about 10 min preparation · about 40 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Set the oven to 220 °C conventional, or 200 °C fan. Use a roomy baking tray.
Scrub the potatoes; leave the skins on if you like. Cut into even wedges, about 2–3 cm at their thickest. Rinse briefly and dry thoroughly with a clean tea towel.
Mix the potatoes with oil, salt, pepper and either rosemary or thyme. Spread in one layer, leaving space between the pieces and placing a cut side against the tray.
Roast in the middle of the oven for about 35–45 minutes. Turn after about 25 minutes. They are ready when the edges are golden and a thin knife slides in easily. Serve immediately.
Get to know the spices in this dish
About this version
Home-tested in the Sapidus kitchen. You can use thyme instead of rosemary. Quantities are for a side dish. Times are approximate; check tenderness and browning.
Good to know before you cook
Firm or fluffy centres?
Waxy potatoes give a firmer bite. Floury potatoes generally give a fluffier centre.
Let potatoes taste of potato
Replace rosemary with the same amount of dried thyme if preferred. Add fresh garlic only for the last 10 minutes to prevent burning. Taste a cooked potato before adding more salt.
For a larger batch
Use several trays. In a fan oven, swap their positions during cooking. A crowded tray produces more steam and less crust.
Sources and further reading
Sources were compiled with AI assistance.