Thursday, April 18, 2013

Garlic Rosemary Potato Wedges

As I have said before, potatoes are a staple side dish at the Lewis House.  This is just one more variation that I can throw together in minutes and it goes well with so many things.  

  • 3 Russet Potatoes
  • About a Tablespoon of Fresh Rosemary (or a little less if you don't use fresh)
  • 1/2 teaspoon Minced Garlic
  • 2 Tablespoons Olive Oil
  • Sea Salt
  • Pepper
Preheat oven to 350.  Wash potatoes and cut each potato into about 6 wedges.  
Place potatoes in single layer in baking dish and drizzle olive oil over them and then sprinkle with minced garlic.  Add salt, pepper, and rosemary.  Toss with spatula.  Bake for about 30 minutes or until crisp.

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