dinner (well, part of)

Don't worry, I also made a tofu, mushroom, leek and brocoli scramble. Yum.

Oven roasted potato wedges
(adapted from the Rebar cookbook)

4 potatoes
1 tbsp olive oil
a good pinch of salt
1/2 tsp tumeric

+ Preheat oven to 400F.
+ Cut potatoes in half lengthwise and then into approximately 10 wedges per potato
+ Put wedges, olive oil, salt and tumeric in a medium bowl and toss to coat evenly.
+ Place wedges skin side down on a baking tray. Lining them up on their backs ensures 3 crispy sides and speedier cooking.
+ Bake for 20 minutes or until golden and crispy. You'll know.
+ Enjoy!