Rosemary Roasted Potato Wedges Prep time 20 minutes Cook time 50 minutes Total time 1 hour 10 minutes If you have one, a nonstick baking sheet works really well here. Baked potato wedges do have a tendency to stick to the pan, which can be annoying. The nonstick baking sheet not only helps with sticking, it’s darker finish 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, I do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, I use a good amount of olive oil (about 1 tablespoon per potato). Some is spread onto the baking sheet and the rest is tossed with the soaked and dried potatoes. Yield: 6 servings You Will Need 4 large baking potatoes, unpeeled 4 tablespoons (1/4 cup or 60 ml) olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 1/2 teaspoon finishing salt, like flaky sea salt (optional) Directions Heat the oven to 400º F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil. Prepare Potato Wedges: Scrub and rinse potatoes then cut each potato into 6 long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, 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 3 tablespoons of olive oil, salt, pepper and rosemary. Spread the potatoes in a single layer, cut side down on the baking sheet. Bake Potatoes: Bake the potatoes, turning to other cut side 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. Notes and Tips I also sprinkles a bit or oregano on potatoes if desired I use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
Posted on: Tue, 19 Aug 2014 03:41:19 +0000