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Devilled Roast Potato Wedges

This recipe for Devilled Roast Potato Wedges comes from Albert Bartlett (

Albert Bartlett is Britain's leading grower and packer of potatoes. A family business for more than fifty years, they are fiercely committed to natural farming with minimum interference.

The whole operation represents a model of Integrated Crop Management and several industry accreditations have come the company's way as a result.

They not only agree planting, and agronomy with their growers, but also irrigation, harvesting and storage. They monitor insect activity to minimise the use of pesticides and use advanced technology to conserve water and lessen impact on the environment.

This is just one of a range of recipes created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Devilled Roast Potato Wedges

6 medium Rooster par boiled and quartered lengthways
3 teaspoons chilli flakes
2 cloves garlic crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sea salt
3 tablespoons olive oil
2 teaspoons chopped rosemary

How to make Devilled Roast Potato Wedges

  • Mix all the spices and herbs together with the oil.
  • Dip each wedge in this fragrant oil and lay on a roasting tray.
  • Place in the hot oven at 180°C for 10 minutes then turn them over.
  • Return to oven until golden on both sides.
  • Sprinkle with sea salt and serve.

Serves 4