Crispy Potato Wedges
- standard potatoes
- sweet potatoes
- fresh garlic
- fresh rosemary
- coarse salt
- olive oil
- Slice potatoes into large wedges, boil for 10 minutes until just tender but not falling apart.
- Drain and transfer into a baking dish. Drizzle with olive oil and season with coarse salt.
- Break up a bulb of garlic over the potatoes leaving the skin on and add a few sprigs of fresh rosemary.
- Bake at 180 degrees until golden and crispy.