NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Baking sheet
• Baking paper

INGREDIENTS

• 1 kg waxy/firm texture potatoes
• 4 shallots
• 4 cloves of garlic
• 1 lemon
• A few twigs of fresh rosemary
• olive oil
• coarse sea salt

METHOD OF PREPARATION

• Pre-heat the oven to 190°C
• Cut the potatoes into wedges (making sure that they are about the same size).
• Boil the wedges in a pan of water and a pinch of salt. Once the water boils, allow the wedges to cook for about 2 minutes, so they are not quite done yet. Do take care to watch the time, because the wedges will become mushy on the inside in the oven if they are over-cooked, which would be a pity!
• Drain off the potatoes and allow to steam dry in the pan.
• Line the baking sheet with the baking paper and spread the wedges on the paper.
• Cut the lemon into wedges and place these on the sheet between the potatoes: toss them a bit and then divide them between the potatoes.
• Remove the leaves from the rosemary twigs and sprinkle over the wedges.
• Sprinkle some sea salt as well.
• Crush the cloves of garlic and divide these between the potatoes on the baking sheet.
• Cut the shallots into wedges and divide these on the baking sheet as well.
• Sprinkle all of the ingredients with a bit of olive oil.
• Place the dish in the oven and bake for about 35 to 40 minutes until the potatoes are golden brown and crispy.

Enjoy!

TIPS

Serve with a lovely sauce, for example truffle mayonnaise.