Rosemary Lemon Potato Wedges2014-09-22
- Servings : 4
- Cook Time : 40m
- Ready In : 40m
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts.
- 1kg potatoes
- 3 tbsp olive oil
- 1 tbsp honey
- 2 lemons, juiced
- 1 tbsp chopped fresh rosemary
Heat oven to 200°C. Leave the skin on the potatoes, thoroughly clean and cut into thick wedges.
Put in a pan, pour in enough water to cover and bring to the boil.
Simmer for 2 minutes, then drain well, shaking the colander.
Put the olive oil, lemon juice, honey 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 minutes, then bake for 20-30 minutes, shaking the tin halfway through until the potatoes are nicely browned and glossy.