Lemon & rosemary potato wedges

• large-ish waxy potatoes↗1kg g
• olive oil↗3 tbsp tbsp
• lemons↗juice 2

  juice 2

• chopped fresh rosemary1 tbsp tbsp

  or 1 tsp dried

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.

2. 2

   Put the olive oil, lemon juice 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 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.