Baked Potato Wedges
Diane Abriola
ingredients
- 4 large baking potatoes, unpeeled
- 4 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black
- pepper
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh rosemary
- leaves
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
- 3
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve
Source: Recipe courtesy Barefoot Contessa
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