Lemon Herb Salt Crispy Potato Wedges

Lemon Herb Salt Crispy Potato Wedges 🍋🌿🥔 Golden potato wedges with crisp browned edges, fluffy middles and a homemade lemon herb salt that works like a tiny pantry shortcut. Mix the salt first, use most of it before roasting, then finish the hot wedges with the last pinch so the lemon, rosemary, thyme and sage stay bright. Yield: 4 servings Time: 15 minutes prep, 35-40 minutes roasting Ingredients 🧂 For the lemon herb salt: - 1 1/2 tsp flaky sea salt or coarse kosher salt - 1 tsp finely grated lemon zest - 1 tsp finely chopped rosemary, or 1/2 tsp dried rosemary crushed - 1 tsp thyme leaves, or 1/2 tsp dried thyme - 1/2 tsp rubbed dried sage - 1/2 tsp black pepper - 1/4 tsp smoked paprika - 1 small pinch chilli flakes, optional For the wedges: - 900 g floury potatoes, scrubbed - 2 1/2 tbsp olive oil - 1 tbsp fine polenta or cornmeal, optional for extra crisp edges - 1/2 tsp garlic powder - 1/2 tsp onion powder - 1/2 lemon, cut into wedges for serving - 3 tbsp Greek yogurt or sour cream, optional dip - 1 tsp chopped parsley or chives, optional finish Method 🔥 1. Heat the oven to 220C / 425F. Put a large heavy tray in the oven while it heats so the potatoes hit hot metal. 2. Cut the potatoes into long wedges. If you have 10 minutes, soak them in cold water to remove extra starch. Drain, then dry very well with a tea towel. Dry potatoes crisp better. 3. Make the lemon herb salt. Mix the flaky salt, lemon zest, rosemary, thyme, sage, black pepper, smoked paprika and chilli flakes. Rub the mixture lightly with your fingertips so the lemon oils perfume the salt. 4. Toss the wedges with olive oil, polenta, garlic powder, onion powder and about two thirds of the lemon herb salt. Keep the last third for finishing. 5. Carefully spread the wedges on the hot tray in a single layer, cut sides down where possible. Roast for 22 minutes without moving them. 6. Turn the wedges, then roast for another 12-18 minutes until the edges are deeply golden and the centres are soft. If they still look pale, give them 5 more minutes. 7. While the wedges are hot, toss with the remaining herb salt, parsley or chives, and a squeeze of lemon. Serve immediately with Greek yogurt or sour cream for dipping. Serving and storage tips ✨ Serve with grilled chicken, fish, bean bowls, fried eggs or a simple snack board with pickles and a cool dip. The herb salt also works on roast carrots, popcorn, buttered corn or focaccia. These wedges are best fresh. Reheat leftovers on a tray at 210C / 410F for 8-10 minutes. Avoid the microwave if you want to keep the edges crisp. Save this recipe for an easy side that feels brighter than ordinary chips. More everyday cravings at Tasteloom.club 🌿