Crusty and delicious. And what’s more they are extremely easy to make! Great with tomato ketchup and mayo!
500-600 g potatoes, cut into wedges
6-8 fresh rosemary springs
3 tbsp oil
Preheat oven to 190°C.
Cut potatoes into wedges; no need to peel them.
Place in a roasting tin, pour 3 tbsp of oil over and scatter rosemary. Season well with salt and pepper and bake for 35 minutes, or until crisp on the outside and lovely and fluffy on the inside.
Voila! All ready to serve.