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Rosemary Baked Potato Wedges Recipe
Rosemary Baked Potato Wedges Recipe
PREP 20mins COOK 50mins TOTAL 1hr 10mins
If you have one, a nonstick baking sheet works really well here. Baked potato wedges tend to stick to the pan, which can be annoying. The nonstick baking sheet not only helps to prevent sticking, but the darker finish also helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a pan that’s heavier duty.
To prevent as much sticking as we can, we do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, we use a good amount of olive oil (about one tablespoon per potato). Some of the oil goes onto the baking sheet, and the rest gets tossed with the soaked and dried potatoes.
Makes approximately 6 servings
YOU WILL NEED
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
DIRECTIONS
1.Heat the oven to 400 degrees F. Evenly coat a large baking sheet with one tablespoon of the olive oil.
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