When I was a kid I used to hate potatoes. I think it’s because my dad use to force feed me boiled potatoes… That man really appreciates a good old spud. However, I healed that childhood trauma, and now that I am a (30yo) semi adult and I freaking love them!
These guys are filled with vitamin C and B6, plus they are filling, crispy and soft. What’s not to love?
Cast-Iron Roasted Potato Wedges
Cooking time: 30 min, serves 2
- 2 lbs (1kg) yukon gold potatoes cut into wedges
- Juice of 1/2 lemon
- 3 teaspoons chimichurri spice
- 3 teaspoons dried thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoon minced garlic
- 2 tablespoon tamari
- 4 tablespoons olive oil
- 4 tablespoons chopped fresh parsley
- 4 tablespoons chopped fresh basil
Make ’em like this;
- Preheat the oven to 400°F (205°C). Place a cast iron skillet on the middle rack.
- In a large bowl, combine all ingredients. Toss to fully coat the potatoes.
- Carefully transfer potatoes to the hot cast iron. Disperse evenly with a spatula.
- Roast for 30 min, flipping halfway through.
- Serve with a sprinkle of fresh parsley and basil.
