This is a recipe from the 2010 Melbourne Grammar School FOG Community Cookbook. The hard copy version of this book is no longer available for purchase.
When I asked my son Harry what recipe I should submit, there was no hesitation in this one. I have been giving this recipe out to everyone I’ve cooked it for years and we even had these potatoes with Christmas dinner due to popular demand! Kate Austin
Preparation: 10 minutes
Cooking time: 40 minutes
8–10 large potatoes
2 teaspoons sea salt flakes
1 teaspoon ground black peppercorns
4 tablespoons virgin olive oil
50 g grated parmesan cheese
2 tablespoons rosemary, finely chopped
Preheat oven to 220C.
Scrub potatoes, but leave skin on. Cut each into about 8 wedges. Cover with cold water in large pot and bring to the boil. Remove immediately and strain. Put potato wedges in a large bowl.
In a separate bowl mix the olive oil, salt, pepper and parmesan cheese. Pour over the potatoes wedges.
Lay the potato wedges out in a single layer on an oven tray covered with baking paper. Cook for about 40 minutes – they should be crisp and golden. Sprinkle with chopped rosemary or other available herbs like parsley or sage.
Tip: Always make more than you think you’ll need!