Best Lemon Rosemary Potato Wedges Recipes

LEMON & ROSEMARY POTATO WEDGES

Lemon & rosemary potato wedges image

Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts

Provided by Mary Cadogan

Time 45m

Number Of Ingredients 4

Ingredients

1kg large-ish waxy potatoes
3 tbsp olive oil
juice 2 lemons
1 tbsp chopped fresh rosemary or 1 tsp dried

Steps:

Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

ROSEMARY-LEMON GRILLED TURKEY CUTLETS AND RED-SKINNED POTATO WEDGES

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges image

Provided by Bon Appétit Test Kitchen

Categories Potato turkey Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lemon Rosemary Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup olive oil plus additional for brushing
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 garlic cloves, pressed
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets

Steps:

Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.