- 1kg red-skinned potato, such as Desirée, skins left on and cut into wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp garlic granules (we used Bart)
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 150ml vegetable or chicken stock
- 2 tbsp sesame seed
Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin. Whisk together the olive oil, oregano, garlic granules, lemon juice and stock. Pour the liquid over the potatoes, ensuring they are well coated. Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.
Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.