Rosemary Garlic Potato Wedges

Name: Rosemary Garlic Potato Wedges
Yield: 4
Ingredients: 1 kg potatoes, peeled and cut into thick wedges (4 or 5 medium potatoes); 2 tbsp olive oil; 2 garlic cloves, squished (or about 1/2 tsp garlic powder); 1 tbsp crumbled dried rosemary, (or twice as much chopped fresh); 1/2 tsp salt

Makes4 to 6 servings

These homemade rosemary garlic potato wedges are so good and so easy that you may never again eat a frozen french fry. The rosemary can be omitted if you, or anyone else in the family, objects to it. Or substitute another herb - like oregano or parsley.

Ingredients

1 kg potatoes, peeled and cut into thick wedges (4 or 5 medium potatoes)
2 tbsp olive oil
2 garlic cloves, squished (or about 1/2 tsp garlic powder)
1 tbsp crumbled dried rosemary, (or twice as much chopped fresh)
1/2 tsp salt

Instructions

In a large bowl, toss together the potato wedges, olive oil, garlic, rosemary and salt. Make sure everything is evenly coated.
Dump the entire mess into a 9 x 13 in. (22 x 33 cm) baking dish and bake at 425°F (220°C) for 50 minutes to an hour, stirring the potatoes carefully at least a couple of times during the baking, so that they brown evenly.
When done, the wedges should be crisp and golden on the outside, but soft and potatoey on the inside.

Photo: iStockphoto

This article was originally published on Jun 01, 2000

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