Rosemary Oven Baked Potato Wedges
The fact that these wedges are super easy and family friendly make them even better.
4-6 potatoes washed (based upon about 1 to 1.5 potatoes per person)
3 tablespoons of olive oil
1 1/2 teaspoons of salt
1 tablespoon of coarsely ground dried rosemary
Cut the potatoes into wedges by first cutting them in half and then in quarters and then cut once or even twice more depending upon the size of the potato. You don’t want them cut too thin or they may burn, and you want them all about the same thickness so they cook evenly.
Put your potato wedges in a large bowl and toss with the olive oil, salt, and the rosemary.
You can use whole dried rosemary, but my family likes it when I give the rosemary a bit of a grind so the pieces are not as sharp in the mouth.
Spread the coated potato wedges on a baking sheet. You do not need to spray or grease the baking sheet because the potatoes should be well oiled.
Bake in a pre-heated oven at 350°F for 30-35 minutes, stirring occasionally, until the wedges are golden brown on the edges and can easily be pierced with a fork.