Spiced potato wedges with rocket and walnut pesto

4
60 minutes

Ingredients

Rosemary and chilli oil

  • 200ml of olive oil
  • 3 sprigs of fresh rosemary
  • 1 chilli

Wild rocket and walnut pesto

  • 60g of walnuts, toasted
  • 120g of wild rocket
  • 60g of Grana Padano, grated
  • 120ml of extra virgin olive oil
  • 1 garlic clove
  • salt
  • pepper

Wedges

  • 800g of roasting potatoes
  • 1/2 tsp coarse sea salt
  • 1/2 tsp coarsely ground black pepper
  • 1 chilli, finely chopped, deseeded
  • 2 sprigs of rosemary, finely chopped

Method

1
At least a day before you plan to make the wedges, infuse the rosemary and chilli oil. The recipe will make more than needed but the oil will keep in a cool dark place for several months and can be added into dressings, rubbed over chicken or used to finish soups (and pretty much anything else you can think of)
2
Begin by brushing off the rosemary and chilli with kitchen paper, making sure they are very clean. Gently heat the olive oil in a saucepan until it begins to shimmer
  • 200ml of olive oil
  • 1 chilli
  • 3 sprigs of fresh rosemary
3
Place the rosemary and chilli into a sterilised bottle. Using a funnel, carefully pour the hot olive oil into the bottle over the rosemary and chilli. Seal the bottle
4
Leave to cool and store. This needs to be made at least a day in advance so the flavours can infuse, but it gets better with time
5
On the day you plan to serve the dish, make the pesto. Place the walnuts, rocket, Grana Padano, olive oil and garlic in a pestle and mortar or food processor. Combine all the ingredients into a paste and season to taste. This will keep in the fridge for about a week
  • pepper
  • 60g of walnuts, toasted
  • 120g of wild rocket
  • 60g of Grana Padano, grated
  • 120ml of extra virgin olive oil
  • 1 garlic clove
  • salt
6
Preheat an oven to 220°C/gas mark 7. Grease a baking sheet
7
Wash the potatoes then pat dry with a clean tea towel. Cut each potato into 8 wedges and place in a large bowl. Toss with 15ml of the rosemary and chilli oil, some salt, pepper and most of the fresh rosemary until evenly coated. Place into a single layer on the baking tray
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp coarse sea salt
  • 2 sprigs of rosemary, finely chopped
  • 800g of roasting potatoes
8
Bake for 15–18 minutes, turn over and continue baking until golden and crisp, approximately 15 minutes longer
9
Serve the wedges immediately, sprinkled with chopped chilli and a little more rosemary. Serve with the pesto on the side
  • 1 chilli, finely chopped, deseeded