Home South Africa – September 2019

Potato wedges with frozen lemon

My sister-in-law Liezl van Schalkwyk gave me this frozen lemon tip: not only is a whole lemon in the freezer a secret weapon when your fruit bowl
is empty, it also grates more easily than soft fruit and adds a bit of moisture to this dish.

Serves 6 as a side dish • Preparation time: 10 minutes • Cooking time: about 1 hour • Oven temperature: 180°C (preferably fan-assisted)

• 8–10 medium-sized Mediterranean potatoes, each cut into 4 wedges • 8 whole garlic cloves • about 60ml olive oil


• a large knob of butter • 3 sprigs rosemary • 3 sprigs origanum • 1 lemon, frozen

1 Preheat the oven. Mix the potato wedges,
garlic, olive oil and butter with the herbs
and spread them in a large ovenproof dish.
Season well with coarse sea salt flakes and
freshly ground black pepper. Grate the

frozen lemon generously on top; you want

peel as well as flesh.

2 Bake the potatoes in the oven for about

1 hour. After 45 minutes, use the tip of

a knife to check if the potatoes are soft

and whether it’s time to stir the dish.

If your timing is good, you can rest your

kettle-braaied meat (see recipe, right)

with the potatoes so that their flavours

can infuse together.

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