Serves 4

4 medium potatoes, scrubbed and rinsed

3 Tbsp olive oil

4 cloves garlic, lightly squashed

3 sprigs fresh rosemary, thyme or oregano

1 lemon, juice

freshly ground black pepper

1 tsp salt

Method

Preheat oven to 220C with a baking tray.

Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss well to coat the potatoes evenly.

Tip out the potatoes and all the oil and juices onto the pre-heated baking tray.

Bake for 25-35 minutes, or until golden brown and crispy. Serve immediately, sprinkled with more salt if desired.