Potato Wedges with Lemon and Rosemary

 
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Wedges 

1Kg Large Waxy Potatoes                               

60g Olive Oil                                                 

50g PLJ Lemon                         

1 tsp Dried Rosemary

1g Cracked Black Pepper                       

3g Sea Salt

Step One

Leave the skin on the potatoes and cut into thick wedges.  Put in a pan, cover the potatoes with water and bring to the boil, reduce the heat and simmer for 4 mins, drain well shaking the colander


Step Two

Mix together the Olive Oil, PLJ lemon Juice, Rosemary, Salt and Pepper in the roasting tin.  Add the potatoes and toss well until they are coated and glistening.  Leave to soak up the oil and lemon for 10-15mins, place in the oven and bake for 40 mins, shaking the tin halfway through until they are golden brown and crunchy.

Sprinkle with salt, serve and enjoy.

 
 
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