Garlic and parmesan potato wedges
- 3 baking potatoes (skin on), cut into 2cm-thick wedges
- 1tbsp extra virgin olive oil
- 3 cloves garlic, finely chopped
- 20g curly parsley, finely chopped
- 20g Parmesan, grated
Preheat the oven to 190C/170C Fan/Gas 5.
Put the potato wedges on a baking tray, sprinkle over the olive oil and garlic and toss until evenly coated.
Roast in the oven for 25-30 mins, tossing occasionally, until golden and soft all the way through.
Scatter the chopped parsley and grated Parmesan over the wedges, return to the oven and cook for a further 5 mins until the cheese has melted.