Print Recipe

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 ;)