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Potatoes Wedges with Wild Thyme

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 40 mins 
COOKING Time:  15-20 minutes 


700 grams medium-sized potatoes, peeled and cut into ½ cm wedges

1 teaspoon cornflour

virgin olive oil, for cooking

table salt, season to taste

Mahbir Wild Thyme Flakes, season to taste

sea salt, season to taste


  1. Soak the potatoes in cold water and set aside for at least 30 minutes. Then rinse them through a colander and pat them dry using a paper towel.
  2. Preheat the oven to 230°C/210°C Fan/gas mark 8/450°F. Line a baking tray with baking paper and set aside.
  3. In a bowl, season them with a little salt and a little cornflour. Add a generous drizzle of olive oil making sure every potato wedge is well and evenly coated.
  4. Spread the potato wedges evenly on the lined baking paper, and roast for around 10 minutes. Take them out and turn them over with a spatula.
  5. Roast for a further 10-15 minutes until they’re golden brown and crisp. Make sure that the wedges aren’t hard and if needed, bake for a further five minutes.
  6. Remove the wedges from the oven. Sprinkle a generous serving of sea salt and dried wild thyme and serve immediately. Accompany with wedges of fresh lemon to squeeze over before eating.

Mahbir’s Personal Touch

It’s always best to serve the potato wedges immediately after baking so they retain their crunchiness. You’re not going to impress anyone with soggy wedges however amazing the Wild Thyme is!

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