Rosemary Wedges
A potato recipe with an easy twist for dinner time or special occasions.
Ingredients:
1kg/2lbs of potatoes
3 tbsp oil (coconut is great)
4 large sprigs of rosemary
Pinch of cayenne pepper
Method:
Preheat the oven to 200°C / 180° Fan / 400°F / Gas Mark 6.
In a shallow roasting pan, add 1 tbsp of the oil and place in the oven to heat up while you prepare the potatoes
Cut potatoes into chunky chips/sticks
Pour the rest of the oil into a large bowl and add the potatoes
Chop one sprig or rosemary up.
Sprinkle the cayenne pepper and the chopped rosemary on top and mix together until coated well
Remove the tray from the oven and scatter over the chips. Use a spatula to coat the chips in the hot oil, then lay them out in a single layer
Top with the sprigs of rosemary and roast for 30 mins
Remove from the oven and use the spatula to turn them over, then return to the oven for 15 mins until golden and crispy
Additional Notes:
If time permits prepare the potatoes ahead and leave them in the bowl with the oil, herb and spices for a couple of hours before cooking.
Equipment Used:
Knife
Chopping Board
Bowl
Storage Container.