Contents
Ingredients
- 500-600g potatoes
- 1/2 tsp salt
- thyme
- rosemary
- 1 TBSP canola oil
Procedure
- Slice potatoes into wedges
- Immerse in water for 15 minutes
- Dry off
- Toss in salt, thyme, rosemary
- Toss in canola oil
- Place on parchement paper on baking pan
- Cook for 20 minutes at 230c
- Turn wedges over
- Cook for 20 minutes more at 230c
- Remove into bowl, serve with homemade ketchup