Rosemary and Thyme Roast Spuds
Co-author of 4 ingredients cookbook and 4 Ingredients 1 and 4 Ingredients 2, published by Random House in NZ.
5 large scrubbed, peeled potatoes cut into wedges
4 tbsp macadamia nut oil
8 sprigs of fresh rosemary
8 sprigs of fresh thyme
Preheat oven to 200°C. Toss spuds in oil and sprinkle with fresh herbs and some sea salt.
Roast 35-40 minutes, turning to brown evenly.