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Lunch & dinner
Rosemary roast potatoes
Golden wedges with garlic and rosemary. A little preparation, then let the oven do the work.
45 minEasy
Let's make it
Heat the oven to 220 °C. Wash the potatoes, remove any damaged areas and cut into evenly sized wedges.
Dry the wedges well. Toss with the oil, salt, pepper, finely chopped garlic and rosemary leaves.
Arrange in a single layer on a baking tray, leaving a little space between the wedges.
Roast for 30–40 minutes, turning after 20 minutes. They are ready when easily pierced with a fork and golden at the edges.
Rest for 2 minutes and serve hot.
A small kitchen tip
Spread the potatoes out on a large tray. Crowded wedges tend to steam rather than roast.
