Rosemary and Thyme Roast Spuds (Potatoes)

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Rosemary and Thyme Roast Spuds (Potatoes)

 

 

8 large desiree potatoes, peeled, cut into thick wedges

1/3 cup macadamia oil

1/4 cup fresh rosemary leaves

4 teaspoons fresh thyme leaves

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced.

 

2. Place potato in a large roasting pan. Add oil, rosemary, thyme and

salt and pepper. Toss to coat.

 

3. Roast, turning occasionally, for 40 to 45 minutes or until golden

and crisp. Serve.

 

 

Serves 8.