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.
Preheat the oven to 220°C. With a very sharp knife make slashes approx a finger width apart across the skin but don’t cut through to the meat. Rub the skin with the oil and salt – make sure that it goes down into the scores. Season sides of the meat with salt and pepper. Scatter fresh herbs on a top and season with black pepper. Then place pork in a roasting tray – skin side up. Roast for 1 h and then open oven, add shallots and stir them into the fat. Roast all for another 50 minutes and test with a skewer to make sure that the meat is cooked. If juices are clear place a pork on a serving dish and cover with a tinfoil and let it rest for 20 minutes before carving. All remaining juices from a tray use for a gravy.
Serve with roast potatoes, apple sauce and asparagus. Bon appetit.