Potato wedges given the Neil Perry treatment? You already know they're going to be a favourite.
1 large sweet potato, (about 500g) cut into rough wedges, approximately 7cm x 3cm
3 large Desiree potatoes, (about 750g) cut into rough wedges, approximately 7cm x 3cm
2 tbsp olive oil
2 tsp sea salt
1 small bunch rosemary, leaves picked
1. Preheat oven to 180°C (200°C fan-forced). Combine potato wedges, olive oil, sea salt and rosemary in a bowl and toss until potatoes are well coated.
2. Place onto a lined baking tray and roast for 45-60 minutes or until golden and cooked through.