My Cookery Page

Ingredients:

750g (1-1/2lb) large red-skinned potatoes - unpeeled ; 30g (1oz); butter - melted ; 2 tbsp olive oil; 1 clove garlic - crushed; 1 tbsp chopped fresh oregano; 1 tbsp chopped fresh rosemary ; dried chilli powder to taste; 1/2 cup (50g) freshly grated parmesan cheese

Method:

1) Preheat oven to 210/C (415/F).  Cut each potato into 6 or 8 wedges.  Melt the butter in a large pan and remove from heat.  Stir in oil, garlic, oregano, rosemary, chilli and some freshly ground black pepper.  Add the potatoes and toss gently to completely coat with the mixture.

2) Place potatoes on an oven tray in a single layer and bake for 30 minutes.  Turn wedges on their sides, sprinkle with Parmesan and bake for another 10-15 minutes.  Serve at once while still hot.

Makes 18-24

Comments:  Wedges are best prepared and cooked close to serving