Ingredients
- 4 medium potatoes
- 3 Tbsp olive oil
- 4 cloves garlic, lightly squashed
- 3 sprigs fresh rosemary, thyme or oregano
- 1 lemon, and juice
- freshly ground black pepper
- 1 tsp salt
POTATO WEDGES
Method
- Heat oven to 220C with a baking tray
- Cut each scrubbed and rinsed potato in half lengthwise
- Cut each half, lengthwise, into 4 equally sized wedges
- Add the potato wedges to a large mixing bowl with the rest of the ingredients
- Toss well to coat the potatoes evenly
- Tip out the potatoes and all the oil and juices onto the pre-heated baking tray
- Bake for 25-35 minutes, or until golden brown and crispy
- Serve immediately, sprinkled with more salt if desired
Comments
Serves 4
Thanks to Rosedale Orchard for providing the potatoes used in the demonstration
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