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Crispy Rosemary Cornmeal Potato Wedges

Crispy Rosemary Cornmeal Potato Wedges

The most delicious, easy potato wedges that everyone will love! So crispy on the outside and fluffy on the inside, this recipe features Nelson Olive Oil Co Rosemary Fused Olive Oil but feel free to play around with any of our flavoured olive oils! The cornmeal adds such a nice texture and don’t skimp on the olive oil or you won’t get the CRUNCH! We used red potatoes but any potatoes will work, just make sure the wedges are all roughly the same size so they cook evenly. Serve with breakfast, lunch, dinner or all on their own!


4 medium sized potatoes (we used red but any kind will do)
1/4 cup NOOC Rosemary Fused Olive Oil (or try any of our savoury, flavoured olive oils)
1 tsp garlic powder
1 tbsp cornmeal
1 tsp salt
Freshly ground pepper, to taste
Preheat oven to 425F and place a rack in the top setting.  Cut each potato into 8 evenly sized wedges (see video above for method).  Toss thoroughly with remaining ingredients.  Place wedges skin side down on a parchment lined baking sheet and bake for 30 minutes, until golden brown and cripsy!