Roasted Potato Wedges
Source of Recipe
jacqibay
Roasted Potato Wedges
4 medium-size Idaho potatoes, scrubbed
5 Tablespoons extra virgin olive oil, divided
1 teaspoon salt
1 Tablespoon fresh rosemary
6 garlic cloves, crushed
2 Tablespoons chopped fresh Italian parsey leaves
Freshly ground black pepper
Preheat the oven to 475 degrees F.
Pat the potatoes dry and cut them lengthwise in quarters. In a bowl, toss the potato wedges with 3 Tablespoons of the olive oil, the salt, and rosemary. Arrange the wedges skin side down, without touching, in a heavy baking pan or two cast-iron skillets. Bake until the potatoes are tender and well browned, about 30 minutes. With long tongs, turn once or twice so they brown and cook evenly.
Meanwhile, in a small bowl, stir together the garlic, parsley, and the remaining 2 Tablespoons olive oil.
When the potatoes are done, press each wedge gently so that it cracks in the middle, then transfer them with tongs to a large bowl. Add the oil and garlic mixture and fresh pepper to taste. Toss gently but well until the potatoes are coated with the seasoned oil. Remove the garlic and serve hot.
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