Ingredients:
- 4 large russet potatoes, scrubbed and cut into wedges
- 2-3 tablespoons Premium Extra Virgin Olive Oil
- 2-3 cloves garlic, minced (optional)
- 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- Paprika (optional, for added flavor and color)
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for quick cleanup.
- Scrub the potatoes thoroughly to remove any dirt. You can leave the skin on for added texture and nutrition.
- Cut the potatoes into wedges. Aim for uniform size to ensure even cooking.
- In a large mixing bowl, toss the potato wedges with 2-3 tablespoons of EVOO, minced garlic (if using), chopped rosemary, salt, freshly ground black pepper, and a sprinkle of paprika (if desired). Adjust the seasoning to your taste.
- Spread the seasoned potato wedges out in a single layer on the prepared baking sheet. Make sure they're not overcrowded to ensure proper crisping.
- Bake in the preheated oven for about 30-35 minutes, or until the potato wedges are golden brown and crispy on the outside. Be sure to flip them halfway through the cooking time to ensure even browning.
- Once the potato wedges are done, remove them from the oven and let them cool slightly.
- Serve your baked potato wedges with rosemary as a tasty side dish. They pair wonderfully with ketchup, aioli, or your favorite dipping sauce.