Roast carrots and potato wedges

Yield: 6 servings in a three course dinner

A Gary Rhodes recipe for Roast carrots and potato wedges

Ingredients:

For the potato wedges

• 1,5 kg potatoes, peeled and cut into wedges
• 5 – 6 tbsp. olive oil
• salt and pepper
• herbs to your liking

for the carrots

• 600 gram carrots, peeled and cut into chunks
• 25 gram butter
• 1 – 2 tbsp. olive oil
• salt and pepper to taste

Instructions:

• Preheat the oven to 200 °C/Fan 180 °C.
• Roasting carrots: Melt the butter in an ovenproof dish, and toss the carrots in it. Place the dish in the oven above the potoatoes for 35 – 40 minutes, turning the carrots in the butter and oil once or twice.
• Potato wedges: Give the potatoe wedges in a bowl, add olive oil and a pinch of salt and pepper and herbs to your liking. Toss together so all the wedges are coated in the oil then spread out in one layer onto a baking sheet. Place the baking sheet unter the carrots and cook in the hot oven for 35 – 40 minutes until golden, crisp and cooked through.

total time: 1 hour
preparing time: 15 minutes
cooking time: 35 – 40 minutes