Herbed Potato Wedges
There are few things more satisfying than biting into a crispy potato that’s piping hot and fluffy on the inside. Being baked, I’m hoping that this is “healthier” than a fully deep fat-fried variant? In any case I still love this with a good side of garlic aioli.
Idaho potatoes, cut into eighths, length-wise
Minced rosemary (or any herb you prefer)
Salt and pepper
Preheat oven to 425°F.
In a large bowl, toss the potatoes with salt and let it stand for 15 minutes. Your goal is draw out some of the water in the potato to aid in the crispness.
Drain the water from the potatoes and pat dry.
Toss the potatoes with the pepper, minced rosemary and olive oil until well coated.
On a baking sheet lined with parchment paper, lay the potatoes on one side.
Pop into the oven for 15-20 minutes or until the underside is golden brown.
Flip the potatoes and repeat step 6.
Remove and serve.