Baked Rosemary Potato Wedges

INGREDIENTS

• Potatoes
  
• Prenzel Rosemary Infused Rice Bran Oil
  
• 1 garlic clove, crushed
  
• Salt and pepper
• Fresh Rosemary

METHOD

Preheat oven to 220°C.

Cut potatoes into wedges.

Mix together 2 Tbsp of Rosemary Oil, a crushed garlic clove, salt and freshly ground black pepper.

Toss mixture through wedges and spread in a shallow baking dish. Sprinkle with fresh rosemary.

Bake for 45-50 minutes, turning occasionally.