Ingredients
- 2 lb potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp fresh rosemary leaves about 1 sprig, minced
- 2 garlic cloves or per taste
- freshly ground black pepper
- sea salt
Instructions
- PREHEAT OVEN TO 400°F
- WASH, DRY AND QUARTER THE POTATOES INTO WEDGES.
- REMOVE ROSEMARY LEAVES FROM STEM AND CHOP THEN MINCE GARLIC.
- IN A LARGE MIXING BOWL, COMBINE ALL THE INGREDIENTS, SALT BEING THE LAST (TO AVOID SOGGINESS) MAKING SURE THAT ALL THE POTATO WEDGES ARE WELL COATED WITH OLIVE OIL, HERB AND SPICES.
- ARRANGE THE WEDGES FACING UP ON THE BAKING TRAY AND BAKE FOR 20 MINS OR UNTIL EDGES ARE BROWN AND CRISP AND FORK TENDER.
- TOSS AND RETURN FOR APPX 10 MINUTES UNTIL GOLDEN ON THE OUTSIDE. THE SMALLER YOU CUT THEM THE FASTER THEY'LL COOK 😉