Lemon and Paprika Rooster Wedges
30 - 45 mins
Albert Bartlett recommend that you use their recipe for your leftover spuds. Best with Creamy or Fluffy potatoes
4 medium sized Rooster Potatoes
2tbsp fresh lemon juice
2tbsp fresh grated peel lemon
½ tsp paprika
3 tbsp grated parmesan cheese
Preheat oven to 220°C / Fan 200°C / Gas Mark 7 and place tray in the middle shelf.
Cut potatoes into wedge shapes, and place in a bowl with all other ingredients. Mix well then pop into the oven and cook for 40-45minutes until golden, turning occasionally.