Rosemary Baked Potato Wedges.


4 large baking potatoes, unpeeled

4 tablespoons (60 ml) olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary

Pinch finishing salt, like flaky sea salt, optional

How to

Heat the oven to 400 degrees F. Evenly coat a large baking sheet with one tablespoon of the olive oil.

Scrub and rinse potatoes then cut each potato into six long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, and then spread out onto a clean dish towel and pat very dry.

Dry the bowl the potatoes were soaking in, add potatoes back to the bowl and toss with remaining three tablespoons of olive oil, salt, pepper, and rosemary.

Spread the potatoes in a single layer, cut side down on the baking sheet.

Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Sprinkle with a little extra salt (if desired) and serve.