ROSEMARY WEDGES

Ingredients
1kg/2lb KESTREL potatoes
1 tbsp olive oil
Coarse salt and freshly ground black pepper
Bunch rosemary, chopped, to taste
4 Cloves crushed garlic, to taste

Method
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Wash and dry the kestrel potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl.
  3. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a baking tray.
  4. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through (about 30 minutes).
  5. Serve the potatoes hot from the oven.
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