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Cheesy Rosemary Wedges

Cheesy Rosemary Wedges

Sharing Dish | with Roasted Garlic Mayo Dip
4.5(33)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
317 kcal
Protein
: 
11.5g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

½ bunch(es)

Rosemary

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 unit(s)

Garlic Clove

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tbsp

Plain Flour

Energy (kJ)1325 kJ
Energy (kcal)317 kcal
Fat9.7 g
of which saturates4 g
Carbohydrate49.4 g
of which sugars2.5 g
Dietary Fibre4.9 g
Protein11.5 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Kettle
•Aluminum Foil
•Colander

Instructions

Parboil the Potatoes
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

c) Chop the potatoes into 2cm wide wedges (no need to peel).

d) Pour the boiled water from your kettle into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes and boil for 7-8 mins or until the edges are soft.

e) Meanwhile, pick half the rosemary leaves from their stalks and roughly chop (discard the stalks). TIP: Keep the remaining rosemary for another recipe.

Roast the Wedges
2

a) When ready, carefully drain the potatoes in a colander, then pop back into the pan.

b) Sprinkle with the flour (see pantry for amount), chopped rosemary and hard Italian style cheese. Season with salt and pepper. Gently shake to fluff up and coat the potatoes.

c) Carefully add them to the hot baking tray in a single layer, turning in the oil. Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through. TIP: Use two baking trays if necessary.

d) While the wedges roast, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on a baking tray on the middle shelf until soft, 10-12 mins. Remove from the oven and allow to cool.

Bring on the Garlic Mayo
3

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a small bowl.

b) Pop the mayo into the bowl of mashed garlic and stir together.

c) Once the wedges are cooked, remove from the oven and transfer to a serving dish.

d) Serve your cheesy wedges with the roasted garlic mayo alongside for dipping.

Enjoy!

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