Ingredients
- 2 lb 900g potatoes
- 1 tbsp dried rosemary
- 1 tsp kosher salt or sea salt flakes or 1/2 tsp table salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/4 cup 4 tbsp sunflower oil (or vegetable oil or olive oil)
Instructions
- Peel and cut the potatoes into wedges.
- When cutting them, add them to a bowl of cold water straight away.
- Drain the potatoes and dry them with a clean, dry kitchen towel.
- Add the dried rosemary, salt, ground black pepper, garlic powder, and oil to the potatoes in a mixing bowl. Mix thoroughly until all the potatoes are coated evenly in the oil and seasoning.
- Transfer the potato wedges to a baking tray (with baking paper on it) and roast them in the preheated oven at 220°C (200°fan) for 30-35 minutes until fully cooked (browned on the outside and fluffy on the inside).
- Transfer them to a serving platter and serve them with a dip like my lemon basil aioli or another flavored mayo (like roasted garlic mayo). You could also add a touch of sea salt flakes on top (to taste).