PREHEAT OVEN TO 400°F

WASH, DRY AND QUARTER THE POTATOES INTO WEDGES.

REMOVE ROSEMARY LEAVES FROM STEM AND CHOP THEN MINCE GARLIC.

IN A LARGE MIXING BOWL, COMBINE ALL THE INGREDIENTS, SALT BEING THE LAST (TO AVOID SOGGINESS) MAKING SURE THAT ALL THE POTATO WEDGES ARE WELL COATED WITH OLIVE OIL, HERB AND SPICES.

ARRANGE THE WEDGES FACING UP ON THE BAKING TRAY AND BAKE FOR 20 MINS OR UNTIL EDGES ARE BROWN AND CRISP AND FORK TENDER.

TOSS AND RETURN FOR APPX 10 MINUTES UNTIL GOLDEN ON THE OUTSIDE. THE SMALLER YOU CUT THEM THE FASTER THEY'LL COOK ;)