I have to confess this recipe is heavily inspired by the ever so lovely Emily over at This Rawsome Vegan Life, who has been shamelessly spamming some serious baked potato wedge foodporn at her Instagram. I have mentioned this before but I absolutely adore her site, recipes and photography. If you have not checked her out yet, do it ASAP. You will not regret it.
I was initially planning to use my potatoes to work on a gluten-free vegan gnocchi recipe. After all the amazing suggestions you gave me at my Facebook and Instagram, that was by far the most popular one (thanks for helping out a blogger in a rut, you guys are the best!). She tempted me into doing otherwise. Blame her not my poor self-discipline when faced with baked potatoes.
I have to admit that I am a sucker for fresh colourful produce and wish it was more of it in Norway. Sadly one of the only vegetables I can get my hands on all yearlong are potatoes. Admittedly when I say ‘sadly’ it’s highly ambivalent because let us be honest here; I could probably live on just potatoes and herbs.
They are just so gosh-darn delicious!
- 1 kg potatoes of your choice, cut into wedges (approx. 2.2 lbs / 35 oz)
- 1 cup fresh dill (or other herb of your choice; rosemary and thyme being my second and third favourites)
- juice from 1 lemon, optional
- Maldon salt, optional and to taste
- freshly ground black pepper, optional and to taste
- Chop the potatoes into relatively thick wedges, place in a bowl and add in chopped fresh herbs and lemon juice if you want some zest to them. Coat them evenly using your hands, grab a baking tray and line them up. This recipe makes two batches aka. two baking trays. Drizzle on a few pinches of Maldon salt and freshly ground black pepper if desired. Bake in a preheated oven at 215 degrees Celsius/420 degrees Fahrenheit for 20-30 minutes before flipping them over and putting them back in the oven to bake for another 10 minutes or so.
After that, simply serve and enjoy!