Ultimate Crispy Wedges with Sizzled Rosemary Salt
Recipe
Ultimate Crispy Wedges with Sizzled Rosemary Salt
Serves: 4 | Prep time: 10 mins | Cooking time: 30 mins
British | Side | MOB
Ingredients
- 800g Potatoes
- 400g Sweet Potatoes
- 1 Small Bunch Of Rosemary
- Black Pepper
- Olive Oil
- Salt
Method
- Preheat the oven to 220°C.
- Cut the potatoes into wedges, skin and all. Toss with olive oil, a tiny bit of salt and pepper and lay out on a roasting tray. Slide into the oven and roast for 25-30 mins until golden brown and crispy.
- While the potatoes are roasting, add 3 tbsp of oil to a small frying pan. Set over a medium heat and when the oil is hot, drop in the picked rosemary leaves and sizzle for 30 seconds. Drain on kitchen paper and allow to cool.
- Now scrunch them into 2 tsp of fine sea salt. Remove the potatoes from the oven and season with the rosemary salt.