Rosemary Potato Wedges

potatoes, scrubbed

rosemary

olive oil

salt & pepper

Cut the potatoes into even wedges by cutting in half then standing each half on its end and making the wedges from there. Add the potatoes to a pan of cold water, bring to the boil and then boil for three minutes. Place 2 baking trays in the oven to heat them. Drain, and place the wedges in a large bowl. Add the finely chopped rosemary, some salt, pepper and olive oil and use your hands to coat the potatoes with the oil and herbs. Tip the wedges onto the hot baking trays ( you should hear a sizzle) and return to the hot oven. After 20 minutes take out and turn over, and return for another 20 minutes or until golden all over.