From the kitchen notebook · No. 04
Rosemary potatoes
Golden wedges with garlic and herbs. Serve with a fresh salad or enjoy as a simple supper.
Method
Preheat the oven to 210 °C (conventional). Wash the potatoes and cut into evenly sized wedges. Peel them first if you prefer.
Pat the wedges dry with a clean towel. Toss with the oil, rosemary, salt and pepper.
Spread out on a baking tray in a single layer, leaving a little space between the wedges. Roast for 25 minutes.
Turn the wedges and add the lightly crushed, unpeeled garlic cloves. Roast for another 15–20 minutes until tender inside and golden outside.
Kitchen note
Timing depends on your oven and the size of the wedges. A knife should slide easily into the centre when they are ready.