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Oven Baked Wedges with Chilli and Thyme


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Low fat, delicious and easy to make. Great for finger food and easy entertaining.


  • tablespoon(s) chopped fresh thyme
  • 2 teaspoon(s) dried chilli flakes
  • 1 teaspoon(s) cracked black pepper
  • 2 teaspoon(s) seal salt flakes
  • olive oil, to grease
  • 4 large potatoes, peeled, thickly sliced lengthways, cut into 1.5 cm-thick batons
  • 2 tablespoon(s) olive oil, extra


Step 1

Place the thyme, chilli, pepper and half the salt in a mortar and gently pound with a pestle until coarsely crushed. Stir in the remaining salt.

Step 2

Preheat oven to 250°C. Brush 2 baking trays with oil to grease. Line with non-stick baking paper.

Step 3

Place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Drain. Transfer to a large bowl. Add the oil and half the salt mixture, and toss to coat.

Step 4

Arrange the potato, in a single layer, on the prepared trays. Bake, swapping trays halfway through cooking, for 15 minutes or until golden.

Step 5

Serve with remaining salt mixture.

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