Garlic & herb potato wedges with garlic lemon mayo recipe

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The smell of roasting garlic and rosemary infuses these potato wedges with sunny mediterranean flavours. To keep the good feelings going, serve with the vegan garlic mayo dip and it will seem like summer, no matter what the weather.

  • Yield: 6 Servings


  • 1¾ lbs (800 g) floury potatoes, preferably Cyprus, scrubbed
  • 4–5 tablespoons vegetable oil
  • 1 teaspoon fine salt2
  • 2 garlic cloves, crushed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • salt and freshly ground black pepper
Garlic Lemon Mayo
  • 1 cup (125 g) plus 1 tablespoon vegan mayonnaise
  • 2 garlic cloves, crushed
  • ½ freshly squeezed lemon juice
  • 2 x baking sheets, lined with baking parchment
How to Make It
  1. Preheat the oven to 200°C (400°F) Gas 6.
  2. In a small bowl, combine the mayonnaise, garlic and lemon juice and stir to mix. Set aside.
  3. Cut the potatoes in half lengthwise, then into thirds so you end up with six long wedges per potato. Put the wedges in a large mixing bowl and add the oil, salt, garlic, herbs and a generous grinding of pepper. Toss well with your hands to coat evenly, then transfer to the prepared baking sheets and spread evenly in a single layer.
  4. Roast for 20 minutes in the preheated oven, then turn the potatoes and continue roasting for another 10–15 minutes, until golden and cooked through. Sprinkle with salt and more pepper and serve with the garlic lemon mayo.

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