Balsamic Potato Wedges

Key Details

  • Serves: 8
  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Difficulty: Easy


  • 2kg Maris Piper or King Edward potatoes
  • olive oil
  • 300ml balsamic vinegar
  • 3 garlic cloves, remove skins and crush with the base of your knife
  • 75g unsalted butter
  • 4 rosemary sprigs, strip the leaves and finely chop


This is inspired by Jamie Oliver and I now couldn’t have a Boxing Day without them. Peel the potatoes and cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes. This is going to give you a superbly fluffy inside versus the gnarly, blackened skins.

Drain and leave to steam dry completely in the colander.

Throw some generous glugs of oil into a large roasting dish and pop into the oven whilst your potatoes are drying out. Be very careful with the next step. Add your potatoes to the hot oil – THEY WILL SPIT. Season generously with salt and pepper and return to the oven for 45 minutesĀ or until lightly golden, tossing gently halfway.

After 45 minutes, add in your garlic cloves and coat the potatoes with the balsamic. Pop back into the oven for a further hour. Keep an eye (you may have cut yours smaller than mine!). 10 minutes from the end toss in the rosemary leaves and butter, giving them a good mix so your potatoes are glossy and flecked with green.

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