Search

Thyme wedges

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Thyme wedges
Thyme wedges
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Thyme wedges are so simple to make you only need a handful of ingredients; goose fat, potatoes, thyme and salt. Cut the potatoes into chunky wedges – the smaller you cut the wedges, the quicker they will cook so make sure you take this into consideration when popping in the oven. For crispy potatoes the trick is to heat the goose fat in the oven before adding the potatoes. Add them to the steaming hot pan and make sure they’re coated in the goose fat all over so they can cook extra golden on the outsides. If you’re not a fan of thyme, you could always use rosemary instead.

Ingredients

  • 2tbsp goose fat
  • 1kg King Edward or Maris Piper potatoes
  • Handful of thyme sprigs
  • 1tbsp salt

You could use rosemary instead

Method

  1. Set the oven to 200°C/400°F/Gas Mark 6 and heat the goose fat in a roasting tin.
  2. Cut the potatoes into wedges. Put in a pan of cold water, bring to the boil, then simmer for 5 mins. Drain, then shake in the pan to fluff them up.
  3. When the fat is smoking hot, tip in the wedges, turning to coat. Add a handful of thyme sprigs. Roast for 50-60 mins until crisp and golden.
  4. Crush the salt with more thyme sprigs in a pestle and mortar, sprinkle over the wedges and serve hot.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter