Rooster Wedges

By
Albert Bartlett
30 - 45 mins
Beginner
Servings
4

A great recipe from Albert Bartlett to use up leftover spuds. Best made with Creamy or Fluffy potatoes.

Ingredients
3 good sized Rooster Potatoes
2 tbsp oil
Pinch of salt and pepper
Instructions
Preheat oven to 220°C / Fan 200°C / Gas Mark 7 and place tray in middle shelf.
Take three large potatoes. For wedges leave the skin on and cut into wedge shapes.
Pat the shapes dry, add to mixing bowl with two tablespoons of oil and a generous pinch of salt and pepper. Mix thoroughly.
Separate the potatoes into a single, even layer on hot tray and place back into oven. Bake, turning occasionally, for 40 – 45 minutes or until golden.