Roasted Potato Wedges

Name: Roasted Potato Wedges
Yield: serves 4 to 6
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh rosemary; 4 garlic cloves, sliced; 1 tablespoon chopped fresh Italian parsley; 2 pounds russet potatoes, cut lengthwise into 1-inch wedges; 1 teaspoon kosher salt; Freshly ground black pepper

December 14, 2011

Everybody loves roasted potatoes, and these have a Mediterranean twist—lots of garlic and rosemary. The aroma of roasted rosemary in my mind conjures up images of big roasted meats and holidays, so whenever I make this dish it feels like a holiday to me.

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