Large potatoes suitable for roasting/baking – 4
Olive oil – approximately 1 -2 tbsp
Rosemary – 1 sprig, leaves removed and finely chopped
Salt and Pepper
(a clove of crushed garlic can also be added if liked)
Preheat the oven to 210C (fan). Slice the potatoes into 6-8 wedges. Parboil for 7-10 minutes until starting to soften.
Spray or brush a baking sheet (ideally unglazed stoneware) with olive oil. Put the potato wedges onto the baking sheet and spray or brush with the remaining oil. Sprinkly over the remaining ingredients.
Bake in the oven for 40 minutes – 1 hour until the wedges are crisp and brown on the outside and soft on the inside. Drain on kitchen paper if needed and serve immediately.