Golden potato wedges with rosemary and thyme herb salt

Tamara West

Unlike many other common carbohydrates, potatoes are unprocessed and have no additives; they’re just straight from the ground, not the factory – just how Nadia Lim likes her food, like these potato wedges. Serves 4-5 as a side dish.

Potatoes

1 kg	Agria potato, skin on, cut into 2cm-thick wedges (Main)
2 Tbsp	Olive oil
¾ tsp	Ground turmeric, optional - this gives them a golden colour

Rosemary and thyme salt

1 tsp	Rock salt, coarse
1 pinch	Sugar
2 tsp	Fresh rosemary, chopped
1 tsp	Fresh thyme, chopped

Directions

1. Heat oven to 220C. Line an oven tray with baking paper.
2. Toss wedges with olive oil and turmeric (if using) in prepared tray. Season with freshly ground black pepper only (do not season with salt). Bake for about 30 minutes or until golden and crunchy.
3. To make the herb salt, place all ingredients in a mortar and pestle and bash and grind together until the salt and herbs are finely ground into a green herb salt.
4. Toss hot wedges with herb salt just before serving.