• 4 rooster potatoes
  • 0.5 tsp black pepper


  • Preheat the oven to 180°C (350°F/Gas 4).
  • Wash some rooster potatoes and cut into chunky wedges.
  • Drizzle with a small amount of oil and plenty of black pepper
  • For 4 large potatoes I would normally use ½ teaspoon of pepper.
  • Mix them all together in a bowl and place on a baking tray lined with parchment.
  • Bake for 30-35 minutes until crispy and well cooked through to the centre.
  • Serve with a little salad of lettuce, cherry tomato and cucumber.