Sticky potato wedges with sesame & lemon

• red-skinned potato↗1kg kg

  such as Desirée, skins left on and cut into wedges

• olive oil↗2 tbsp tbsp
• dried oregano↗1 tsp tsp
• garlic↗1 tsp tsp

  granules (we used Bart)

• juice 2 lemons
• vegetable or chicken stock150ml ml
• sesame seed↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin. Whisk together the olive oil, oregano, garlic granules, lemon juice and stock. Pour the liquid over the potatoes, ensuring they are well coated. Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.

2. 2

   Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.