Chilli and sea salt rooster potato wedges

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Chilli and sea salt rooster potato wedges
Chilli and sea salt rooster potato wedges

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Garlic roasties


Garlic and roast potatoes, Yum! Personally I use twice, three times the amount of garlic, but that's my personal taste.

Paul R Smith
Servings:Serves 4
Calories per serving:368
Ready in:35 minutes
Prep. time:5 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012

An interesting combination for a vegetable side dish. Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200°C (400°F, Gas Mk 6)



  1. Scrub the potatoes and cut into 8 even-shaped wedges.
  2. Cover with the minimum amount of water and bring to the boil.
  3. Simmer gently for approximately 10 minutes. Drain and let off steam.
  4. Place on a lightly oiled baking tray, brush with olive oil and bakefor 15 to 20 minutes or until crispy.
  5. Alternatively go for the more indulgent option and deep fry until golden and crispy.


  1. Mash the garlic, basil, oil, salt and chilli in a blender or mortar and pestle until smooth.
  2. Drizzle with the dressing.

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