Roast potatoes are always favourite.
6 red otway potatoes, scrubbed and cut into wedges, skins left on sliced (Potatoes & Things, Stalls 27-28, A Shed)
3 tbsp butter, melted (Curds and Whey, Shop 12-13, Dairy Hall)
3 tbsp olive oil (Pavilion Select Produce, Shop 31-32, Dairy Hall)
3 garlic cloves, crushed sliced (Potatoes & Things, Stalls 27-28, A Shed)
1 tbsp fresh rosemary leaves (Green Leaf Produce, Stalls 39-42, H Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
Preheat oven to 190°C.
Place potatoes in a bowl. In a separate bowl, mix together melted butter, oil, garlic and rosemary, and pour over potatoes. Mix well to ensure potatoes are well covered, then pour potatoes and any residual sauce into a baking tray.
Cover tray with aluminium foil and bake for 30-35 minutes, or until potatoes are golden-brown and tender, giving the tray an occasional shake.
Remove from the oven and season to taste with salt and pepper.