Crispy Cast-Iron Roasted Potato Wedges

Written by Kajsa IngelssonFebruary 18, 2020

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.