Thursday, June 24, 2010
Rosemary Potato Wedges
These fragrant potato wedges are a weekly special at our home. It’s a healthy alternative to French fries and easy to prepare. We like to use fresh rosemary springs from our garden to add robust flavor. Don’t have a green thumb? You don’t need a backyard garden to grow your own rosemary. You can simply buy a small rosemary bush in a pot and keep it in your kitchen. Then, use it on everything except dessert! Make sure you water it everyday and place it near a window. Bon appétit!
2 baking potatoes
¼ cup of olive oil
1 tablespoon of chopped rosemary
1 teaspoon of salt
½ teaspoon of pepper
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Wash and dry the potatoes.
Chop the rosemary leaves into tiny pieces and place into the bowl. Pour the olive oil into a bowl and add the salt, pepper and rosemary. Whisk the oil mixture until well distributed. Slice the potatoes into ½ inch thick wedges and toss into the bowl with the thongs in order to coat the wedges evenly. Place the wedges onto the baking sheet and pop the sheet into the oven for 30-45 minutes depending on how crispy you like them. Makes enough for two hungry people.