This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
Small bunch of rosemary
Olive oil spray
- Preheat oven to 180ºC and line a baking tray with baking paper.
- Peel potatoes and cut into wedges.
- Lightly spray wedges with oil and sprinkle with rosemary. Bake for 25 minutes or until wedges are crispy and fully cooked through.
- mix it up by adding some sweet potatoes or carrots to create delicious rainbow wedges!