Roasted Rosemary-Garlic Potato Wedges

May 14, 2010

These are the best potato wedges I’ve ever had. I nearly made myself sick by eating too many of them. I used four large potatoes, and we polished off the whole pan with dinner. These were incredible!

4 medium potatoes (about 2 lbs)
2-4 T EVOO
2/3 t dried rosemary, crushed
2 garlic cloves, minced
garlic salt to taste
Wash potatoes and cut into wedges. Put in a gallon ziploc bag, drizzle with EVOO. Add rosemary and garlic, and shake well to coat. Pour out onto foil-lined 15-10-1 pan. Spread into a single layer, and sprinkle with garlic salt. Bake at 425 for about 30 minutes, or until browned and beautiful.
*Broil (watching carefully) for a minute or two to make them extra crispy.
*I used dried minced garlic. It’s so much easier to just sprinkle it on.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!