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Oven baked wedges with Salsa Verde

Baking Pan Chip Tray or Criper Tray
Serves 4
Prep Time 10 minutes
Cooking Time 45 minutes


  • 800g (4 large) coliban/washed potatoes, skin on 2 tbsp olive oil
  • Sea salt flakes & freshly ground black pepper, to taste


    Salsa Verde (Makes 2/3 cup)

    • ½ cup firmly packed flat leaf parsley leaves, finely chopped
    • ¼ cup firmly packed mint leaves, finely chopped
    • ½ small garlic clove, crushed
    • 2 tbsp drained capers, chopped
    • 80ml ( cup) extra virgin olive oil
    • 30ml (1½ tbsp) red wine vinegar
    • ¼ tsp caster sugar
    • Sea salt flakes & freshly ground black pepper, to taste


      Step 1

      Preheat oven 220°C fan forced. Wash, dry and cut the potatoes into 2-3cm thick wedges. Place wedges into a bowl. Spoon over the oil, season with salt and pepper. Toss gently with hands until potatoes are well coated.

      Step 2

      Tip wedges into tray and spread so they are in a single layer. Place a tray lined with baking paper into the oven on the lowest shelf, then place the wedges into the centre of the oven. Bake 40-45 minutes, turning the wedges every 15 minutes until golden and tender.

      Step 3

      Meanwhile to make the Salsa Verde; Combine the herbs, garlic and capers in a bowl. Whisk the oil, vinegar, sugar and salt and pepper with a fork until well combined. Stir into the herb mixture, mix well.

      Step 4

      Arrange the wedges onto serving plates, spoon over the salsa Verde. Serve.


      The paper lined tray catches any drips from the potatoes, keeping oven clean.


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