Garlic & Rosemary Roasties
Delicious potato wedges in a crunchy coating including onion, Garlic, Rosemary and Parsley.
- 1 Spread potatoes onto pre-heated baking tray and cook for 25-30 minutes, or until crispy and cooked through.
- 2 Serve with your favourite roast chicken, beef or lamb.
- 3 Pre-heat oven to 220°C, 425°F, Gas Mark 7. Peel and cut potatoes into 5cm (2”) chunks. Par-boil for 5 minutes, drain and return to pan.
- 4 Drizzle 2 tbs oil onto a baking tray and heat in the oven for a few minutes. Drizzle remaining oil over potatoes and sprinkle in sachet contents, toss gently to coat evenly.