I am a HUGE fan of potatoes. Give me any potato, ANY style and I am going to devour them! Fried, mashed, boiled and served with a little olive oil and salt, duchess style or scalloped… I am ALL over it! Pair it with olive oil and rosemary and you have an amazing combination of fragrance and flavors.
Serves: 4 to 6
Ingredients
- 5 large Russet potatoes
- 1.5 Tbsp olive oil
- 1 tsp Salt
- 1/2 tsp pepper
- 2 – 3 sprigs of rosemary (1 Tbsp of rosemary)
Directions
- Preheat your oven to 400°F, place parchment paper on a large baking sheet and set aside.
- Cut the potatoes into wedges (Cut potatoes in half, lengthwise, then slice each half into wedges)
- Place potatoes into a bowl, drizzle with olive oil, and sprinkle with rosemary, salt and pepper. Toss the potatoes and ensure that all of the potatoes are covered.
- Place potatoes on the baking sheet and place in oven. Bake for about 15 minutes, turn them and then bake for an additional 15 minutes or until potatoes are tender and slightly crisp at the edges.
Tips & Tricks: These potatoes can also be made in the air fryer if you choose but, keep note that the rosemary may crisp up too much (which leads to a bitter taste at times)