Name: Rosemary and thyme roast spuds
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 8 large desiree potatoes, peeled, cut into thick wedges; 75.90 gm macadamia oil; 62.50 ml fresh rosemary leaves; 20.00 ml fresh thyme leaves

Rosemary and thyme roast spuds

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

Created by bestselling authors Kim McCosker and Rachael Bermingham of 4 Ingredients fame.

Ingredients:

8 large desiree potatoes, peeled, cut into thick wedges
75.90 gm macadamia oil
62.50 ml fresh rosemary leaves
20.00 ml fresh thyme leaves

Instructions:

Preheat your oven to 200°C/180°C fan-forced. Put the potatoes in a big roasting pan, add oil, rosemary, thyme, salt, and pepper, toss everything together until well coated. Roast for 40-45 minutes, turning occasionally, until golden and crispy. Serve and enjoy!

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