That simple dish that never goes out of style, that always remains tempting and addictive, that you can never have too much of – the Herbed Potato Wedges are an effortless, but ragingly popular item to cook up. Try our recipe and get a few extra tips to ensure that your wedges are better than anyone in your neighbourhood. Also, serve it with our garlic cream dip and you might just have hit the potato wedges jackpot. As well liked by kids as it is by adults, whatever the occasion, season or time of day, one can never go wrong with this choice. Our version is delicious, maybe a little more than the last badge you cooked.

PREP 45 mins



For the Wedges:

4 large potatoes (cut into almost equal size wedges)
Olive oil
Mixed herbs
1 teaspoon chilli flakes (optional)
Salt and pepper to taste

For the Dip:

½ cup mayonnaise
½ cup sour cream
½ tablespoon garlic powder
½ teaspoon red pepper (crushed)
½ teaspoon parsley (minced)
½ teaspoon basil (minced)


For the Wedges:

First, preheat the oven to 220 degrees C. Now, bring out a baking sheet and cover it with foil paper. Mix the potato wedges, olive oil, herbs, chilli flakes, salt and pepper together. Place the wedges 1 inch apart on the baking sheet. Bake for 15-20 mins, then take the sheet out, turn the side of the wedges, and bake again for another 15-20 mins.

The wedges should be evenly browned and look crispy. Transfer to a serving plate.

For the Dip:

Mix all the ingredients together and refrigerate until chilled.

Lip smacking!

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