It can be difficult sometimes to have good healthy snacks for the little ones during school holidays or even if they have a few friends over. With the winter on the way, these little rippers are just perfect & easy to make.
I know I have touched on wedges before but I came up with this option based on what I know my daughter loves and every time I have made them they are gone in less than 10 minutes. They can not resist.
Garlic & Rosemary Mini Wedges
Servings
4-6
servingsPrep time
10
minutesCooking time
1
hourIngredients
1 kg 1 washed baby potatoes
1 tsp 1 garlic powder
1 tsp 1 onion powder
1 tsp 1 dried dill
1 tsp 1 fresh rosemary minced
1 Tbsp 1 fresh parsley minced
2 Tbsp 2 olive oil
Directions
- Pre heat your oven at 200°C.
- Cut your potatoes into wedges and place them in large mixing bowl.
- Add the rest of the ingredients and toss them through until the are all nicely coated.
- Place the wedges on a tray and drizzle a little more olive oil over the top & cook for 30 mins
- Take the out & turn them over & place them back in for a further 30 mins.
- Remove them from the oven & cool for 5 minutes then serve. Yum!
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I’m a sucker for wedges, and these look incredible!
My kids just loved these.
That’s great Trish. Our little one’s a big fan too.