Spiced potato wedges with rocket and walnut pesto
Item 1 of 1
- Side
- 4
- 60 minutes
Rosana serves up a comforting spiced potato wedges recipe with a vibrant rocket and walnut pesto. She first infuses oil with rosemary and chilli to roast the wedges, creating a wonderful depth of flavour. If preferred, swap the Grana Padano for a similar hard cheese using vegetarian rennet.
First published in 2018
Ingredients
Metric
Imperial
Rosemary and chilli oil
- 200ml of olive oil
- 3 sprigs of fresh rosemary
- 1 chilli
Wild rocket and walnut pesto
- 60g of walnuts, toasted
- 120g of wild rocket
- 60g of Grana Padano, grated
- 120ml of extra virgin olive oil
- 1 garlic clove
- salt
- pepper
Wedges
- 800g of roasting potatoes
- 1/2 tsp coarse sea salt
- 1/2 tsp coarsely ground black pepper
- 1 chilli, finely chopped, deseeded
- 2 sprigs of rosemary, finely chopped
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
At least a day before you plan to make the wedges, infuse the rosemary and chilli oil. The recipe will make more than needed but the oil will keep in a cool dark place for several months and can be added into dressings, rubbed over chicken or used to finish soups (and pretty much anything else you can think of)
2
Begin by brushing off the rosemary and chilli with kitchen paper, making sure they are very clean. Gently heat the olive oil in a saucepan until it begins to shimmer
- 200ml of olive oil
- 1 chilli
- 3 sprigs of fresh rosemary
3
Place the rosemary and chilli into a sterilised bottle. Using a funnel, carefully pour the hot olive oil into the bottle over the rosemary and chilli. Seal the bottle
4
Leave to cool and store. This needs to be made at least a day in advance so the flavours can infuse, but it gets better with time
5
On the day you plan to serve the dish, make the pesto. Place the walnuts, rocket, Grana Padano, olive oil and garlic in a pestle and mortar or food processor. Combine all the ingredients into a paste and season to taste. This will keep in the fridge for about a week
- pepper
- 60g of walnuts, toasted
- 120g of wild rocket
- 60g of Grana Padano, grated
- 120ml of extra virgin olive oil
- 1 garlic clove
- salt
6
Preheat an oven to 220°C/gas mark 7. Grease a baking sheet
7
Wash the potatoes then pat dry with a clean tea towel. Cut each potato into 8 wedges and place in a large bowl. Toss with 15ml of the rosemary and chilli oil, some salt, pepper and most of the fresh rosemary until evenly coated. Place into a single layer on the baking tray
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp coarse sea salt
- 2 sprigs of rosemary, finely chopped
- 800g of roasting potatoes
8
Bake for 15–18 minutes, turn over and continue baking until golden and crisp, approximately 15 minutes longer
9
Serve the wedges immediately, sprinkled with chopped chilli and a little more rosemary. Serve with the pesto on the side
- 1 chilli, finely chopped, deseeded
First published in 2018
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