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Crispy Baked Potato Wedges with Fresh Garden Herbs and Chili Peppers - Roasted Potato Wedges with Herbs

Herb Roasted Potato Wedges

Crispy Baked Potato Wedges with Fresh Garden Herbs, Garlic and Chili Peppers - Herb Roasted Potato Wedges
Course Sides
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author PetersFoodAdventures


  • 1 kg potatoes washed unpeeled (about 6 medium potatoes)
  • bunch fresh rosemary finely chopped
  • bunch fresh thyme finely chopped
  • buch fresh oregano finely chopped
  • bunch fresh basil finely chopped
  • bunch of parsley finely chopped
  • 1-2 chilli peppers chopped
  • 4 cloves garlic minced
  • 1/4-1/3 cup olive oil
  • sea salt flakes


  1. Preheat oven to 200°C/400°F.
  2. Slice the potatoes lengthways into long wedge pieces.
  3. Put the wedges into a bowl with the chopped herbs, chilli peppers, garlic and olive oil and toss together until coated.
  4. Place a single layer wedges on a large baking sheet, baking for about 35 minutes until golden brown and crispy. Turn the potatoes over at the 20 minute mark, ensuring both sides are crispy. Season with sea salt flakes.
  5. Serve with immediately with sour cream and sweet chilli sauce.