Garlic and rosemary wedges

Parsnip is a fast-growing vegetable category - when tasted roasted in garlic and rosemary like this it is obvious why. Simply delicious.

Serves 4

4-6 floury potatoes (800g), scrubbed and sliced into wedges
2 small parsnips, cut lengthwise into quarters
2 Tbsp flour
4 cloves garlic, peeled and finely chopped
2 Tbsp vegetable oil
3-4 fresh rosemary sprigs
salt and freshly ground black pepper to taste

Preheat oven to 200°C.
Place all ingredients except salt and pepper in a roasting pan. Toss to coat.
Bake in preheated oven for 25-35 minutes or until golden brown and crunchy.
Turn several times during cooking.
Season to taste with salt and black pepper.
Garnish if desired.
Remove rosemary sprigs before serving.

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