Sage and rosemary potato wedges

Sage and rosemary potato wedges

The beauty of this recipe is you can kid yourself you are eating a healthy authentic Mediterranean potato dish when in fact you are just scoffing fancy chips.

Preparation time: 5 minutes
Cooking time: 40 minutes
Skill level: easy
Serves: 4


  • Cyprus potatoes – 1kg
  • fresh rosemary – 6 decent sized sprigs
  • fresh sage – roughly chopped – a generous bunch
  • olive oil – a gerenous slug
  • s & p

Preheat oven to 200C/Gas mark 6.

Peel the potatoes and cut lengthways into wedges.

Combine all the ingredients in a roasting pan and season to taste.

Roast until golden (30-40 minutes).

Serve with whatever you like… we had ours as a side to a slightly disappointing tuna stuffed pepper dish.

Verdict: So good we had this 2 nights in a row. Remember to be generous with the herbs.

Drink: A few early beers at the excellent ‘Su Sazzagoni‘ followed by a bottle of red back home.

Entertainment: The freak zone.


Yumblog Junior settles down for an afternoon of people watching at Su Sazzagoni


  1. I’m doing something similar for ages for BBQ’s when a lot of people are coming over… I usually add a few chilli flakes and garlic too 🙂 A real crowd pleaser

  2. Hi Chris

    Sounds good. Few things are not improved by the addition of garlic and chilli (and cheese).



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