Potato & Onion Wedges with Rosemary (submitted by Andree Axinn)

Potato & Onion Wedges with Rosemary (submitted by Andree Axinn)

Time

Serves

4

Heat

Mild

Dietary:

Contains Nuts, Gluten Free, Vegetarian, Vegan, Diabetic, Low Fat, Coeliacs

Making this recipe

Ingredients

  • Extra Virgin Olive Oil
  • Dried Rosemary
  • Fresh Rosemary
  • 2 or 3 Onions - Vidalia
  • 1 kg Potatoes
  • 2 or 3 Bell Peppers - red or yellow
  • Salt and Pepper

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Method

This recipe has been very kindly submitted to us by Andree Axinn forus to share with you on our website. We hope you enjoy it but please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated. 

Preheat oven to 400 degrees.

Cut potatoes and onions in bite sized wedges. Cut bell peppers in long strips.

Place a small amount of olive oil in bowl and put in the potatoes, onions and peppers. Toss to coat. Spread on baking sheet in a single layer. Season with salt and pepper. Sprinkle dried Rosemary on top.

Cook for 40 minutes. Before serving, add fresh Rosemary, toss and serve. Reheats well.

(this is delicous even without the fresh rosemary on top)

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