PREP TIME
10 min
TOTAL TIME
55 min
SERVINGS
4 persons
INGREDIENTS
- 2 lbs potatoes (roasting)
- 1 tbsp olive oil
- ground black pepper (fresh)
- sea salt
DIRECTIONS:
1. Pre-heat oven to 220 C or 450°F.
1. Pre-heat oven to 220 C or 450°F.
2. Wash and scrub your potatoes well - no need to peel them!
3. Cut them into chunky wedges.
4. Place in a ziplock bag or plastic container and add the olive oil & black pepper.
5. Do NOT add the salt now as it encourages water!
6. Shake the container or bag well - making sure every potato wedge has been covered in oil.
7. Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to. ensure they are in a single layer, more or less!
8. Sprinkle on the sea salt and any herbs & spices you may be using.
9. Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
10. Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
11. I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
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