potato wedges with rosemary and garlic

i'm finding that all potatoes i've been buying lately have been sprouting in no time, so i really have to buy them and cook them straight away. problem is, at the moment, there seem to be some wonderful varieties available, they are irresistable.
since the potatoes in the roasted greek vegetables were very delicious, i thought i would apply the same principle to potato wedges.

1 kilogram potatoes, cut in wedges
2 cloves garlic, crushed
several sprigs rosemary
2 teaspoons sea salt
1/2 cup olive oil

combine everything together and place it into a large baking dish.
bake for 1 hour at 200 degrees celcius, stirring around every 15 minutes. this will rough the potatoes a bit and provide extra crunchiness.

rosemary bread

another variation for the bread dough is to form the rolls and put a sprig of rosemary into the dough with a light sprinkle of salt flakes before letting it rise. bake as usual at 200 degrees celcius for 20 minutes.

a very simple variation, isn't it? very fragrant, too.