1 lb waxy potatoes
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt
Preheat oven to hot.
Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.
Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.
