If you attended our Botanical Bookworms event in the library last week, you may have picked up one of our handy recipe bookmarks to accompany your new edible plant (if not, we have plenty more at the library information desk that are free to take).

I decided to test one of these out in advance. Since I’ve never made potato wedges from scratch before, I picked the rosemary option to try making something new.

The first step was to gather the ingredients. I initially intended to halve the amounts in the recipe, but quickly realised that was too much for one person. The amounts I ended up using for 1 portion were: 2 potatoes, the juice of half a lemon, 1 tbsp olive oil, and 1 sprig of rosemary.

I chose not to peel the potatoes – just gave them a good wash – and cut them into wedges. The wedges were then parboiled for two minutes.

While the wedges boiled, I juiced half the lemon and chopped up the rosemary. The juice, oil and rosemary went into a roasting tin. Once the two minutes was up and the potatoes drained, they went into the tray and everything was given a good mix and some salt and pepper added. At this point, the kitchen began to be filled with the lovely lemony-rosemary scent.

After soaking for ten minutes, into the oven they went. In my oven, they took about 25 minutes to cook but cooking times may vary so it’s a good idea to keep a close eye after 20 minutes or so.

They turned out great – fluffy in the centre with crispy skins and incredibly fragrant. The lemon flavour is quite strong – though not overpowering – and the rosemary complements it really well.

Overall, these were really easy to make and delicious – I can see myself making these again and again so this recipe comes highly recommended.

By Emily, Library and Learning Adviser