- 1kg large-ish waxy potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp chopped fresh rosemary or 1 tsp dried
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.