If you get to our local market on a Saturday afternoon by about 2pm they start getting rid of produce at reduced prices. The stall holders are literally packing away around you while they shout out the bargains left to be taken up. I like this atmosphere and the chance for some cheap and locally grown veg. You never quite know what you might be tempted to buy. Lately we’ve been coming home with, amongst other things, a paper bag of new potatoes, the kind that need scrubbing clean. As my husband says those taste the best. We’ll generally boil them and throw them in a potato salad but I also like roasting them. If you chop them in to wedges you can call them chips. Crispy on the outside and fluffy in the middle, the perfect chip.
Preheat the oven to gas mark 7 220°C 425°F. Scrub the potatoes clean under running water. Chop them in to wedges. Place the wedges in a pan of cold water and bring to the boil. Drain well and place the wedges on a parchment lined baking sheet. Drizzle with olive oil and dried rosemary or other herb/spice of your choice. Roast for 30 minutes keeping an eye on them. Turn half way through cooking. Serve up with your favourite dip or even better make your own. My husband devoured his with brown sauce (which isn’t gluten free). I’m more of a mayonnaise kind of girl.