1kg potatoes, Nadine or Desiree
1/2 tbs sea salt
1/3 cup olive oil
1 tbs dried thyme

Method:

• Wash hands.
• Preheat oven to 220°Celcius.
• Use a vegetable brush to scrub the skin of the potatoes then cut them into wedges.  You will probably get 6 pieces from each potato.
• Place the wedges into a large bowl and drizzle in the olive oil.  Toss the wedges so that they are fully coated with oil then sprinkle in the salt and thyme.  Toss lightly again.
• Pour the wedges onto the baking tray and arrange so they don’t overlap.
• Bake them in the oven for about 40 minutes, turning them half way through.
• When the wedges are golden and crunchy, put them on a serving platter or in basket and serve them with sour cream and sweet chilli sauce or, if you prefer, tomato sauce.

Eat Occasionally