Scrub the potatoes and cut into 8 even-shaped wedges.
Add water until potatoes are just covered.
Simmer gently for approximately 5 minutes. Drain and let off steam.
Place on a lightly oiled baking tray, brush with olive oil and bake until crispy.
Drizzle with the dressing.
To make the seasoning, mash the garlic, basil, oil, salt and chilli in a mortar or small blender until smooth.
Preparation: 40 mins
Cooking: 10 mins
6 Rooster Potatoes
2 garlic cloves (peeled)
2 tbsp olive oil
1 tsp chilli flakes
1 tsp sea salt
12 leaves of basil