Rosemary Potato Wedges
Rosemary brings out the flavor of roasted potatoes in this simple dish that makes a good side dish for breakfast or dinner. Finely chopped garlic added to the second half of the baking is especially nice if you are serving as a side with lamb chops.
Makes 4 servings
- 4 Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon coarse sea salt, freshly ground
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons chopped fresh rosemary
- 2 cloves chopped garlic, optional
Pre-heat oven to 400 degrees F.
Rinse the potatoes and towel dry. Slice in half lengthwise, and then cut each half into thirds to make wedges (similar to cutting a lemon). Each potato will yield six wedges.
Place the potatoes in a large bowl, sprinkle with salt, and pour in the olive oil. Add the rosemary and stir with hands or a spoon to thoroughly combine and make sure each wedge is covered.
Spread the potatoes on a large, ovenproof baking dish, arranging them so there's space between all the wedges. Place in the preheated oven on the middle rack. Bake for 15 minutes. Flip the potatoes with a spatula and, if using, sprinkle the garlic over them. Continue to bake another 10 minutes until golden brown.
Remove from the oven. Serve as a side on their own, with sunny-side-up eggs, or with lamb chops.
Ellen Ecker Ogden is the author of The Complete Kitchen Garden (Abrams Books 2011) and The New Heirloom Garden (Rodale Books 2020) featuring garden designs and recipes for cooks who love to garden. She lectures widely on The Art of Growing Food, to bring more art and style into the potager garden. www.ellenogden.com
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