Ingredients (6)

• 1.5kg desiree potatoes (see notes), peeled, cut into 4cm-thick wedges
• 1 tbsp rosemary leaves, finely chopped
• 1 long red chilli, deseeded, finely chopped
• 3 garlic cloves, finely chopped
• 1/2 tsp sea salt
• 1/3 cup olive oil

Method

• Step 1 Preheat oven to 180°C. Place potatoes in a large saucepan. Cover with cold water. Cover and bring to the boil over medium-high heat. Cook, uncovered for 5 minutes (potatoes should still be firm). Drain potatoes in a colander. Set aside in the colander for 5 minutes to allow the surface to dry.
• Step 2 Meanwhile, combine rosemary, chilli, garlic, sea salt, cracked black pepper and oil in a small bowl. Stir to combine.
• Step 3 Place potatoes, in a single layer, in a large, heavy-based roasting pan. Drizzle rosemary mixture over potatoes. Toss gently to coat.
• Step 4 Roast for 1 hour, turning every 20 minutes, or until crisp and golden. Serve.