| 1 kg | waxy potatoes (eg Desiree, Bintje, Nicola) |
| 2 cloves | garlic, chopped finely |
| 3 tablespoons | good olive oil |
| 1 tablespoon | balsamic vinegar |
| a good handful | chopped rosemary and oregano |
| maldon sea salt |
Preheat oven to hot.
Wash the potatoes and cut into wedges on their long side (use whole potatoes if very small). Partially boil them for about 5 minutes, then drain them well.
Pour the olive oil into a baking pan. Tip in the potatoes and turn them in the oil until they are well covered. Toss in the herbs and garlic and turn again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven until brown. Turn them a couple of times during cooking to ensure that they are evenly browned and herb coated. At the last turning throw in some sea salt to taste.
This recipe is from John Cutts, the guy who sells excellent organic vegies in the Physics carpark at uni on Thursdays.
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