Potato Wedges with Lemon and Rosemary
1Kg Large Waxy Potatoes
60g Olive Oil
50g PLJ Lemon
1 tsp Dried Rosemary
1g Cracked Black Pepper
3g Sea Salt
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
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.