- 15 small potatoes
- 30 g brown sugar
- Few sprigs of rosemary
- 15 grams Flora Buttery or vegetable oil
- 60 grams Hellmann's Real Mayonnaise
- 3 grams salt
Boil the potatoes and cut into wedges.
Heat the Flora or oil in a frying pan and fry potatoes until golden brown, season with salt and sprinkle with sugar, swirl in the pan for about two minutes allowing the potatoes to caramelise. Finish by sprinkling with the chopped rosemary.
The perfect rosemary wedges taste best when served with luscious Hellmann’s mayonnaise