Oven baked crunchy potato wedges flavoured with garlic and fresh rosemary.
Preheat the oven to 200'C.
Wash the potatoes and cut into wedges. Place the wedges into a baking tray and season with Maldon sea salt. Peel and roughly chop the garlic cloves. Pick the leaves form the rosemary and roughly chop.
Mix the olive oil with the garlic and rosemary and coat the wedges with the oil. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.
«Maris piper or floury potatoes work best for this recipe. The wedges will be crunchy on the outside and fluffy in the centre.»