Spiced potato wedges with rocket and walnut pesto

Mayan Rose spiced roasted wedges
  • Side
  • easy
  • 4
  • 60 minutes, plus at least a day for the rosemary and chilli oil

PT1H

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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
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
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
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
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