Rosemary Garlic Roasted Potato Wedges

• Vegan
• Gluten free

• Produce

  • 4 Baking potatoes, large
  • 2 tsp Garlic, fresh
  • 2 tsp Rosemary, fresh leaves

• Baking & Spices

  • 1 1/2 tsp Sea salt or kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on taylormademarket.com

Ingredients

• 4 large baking potatoes, unpeeled
• 1/4 cup extra virgin olive oil
• 1 1/2 teaspoons sea salt or kosher salt
• 2 teaspoon minced fresh garlic
• 2 teaspoon minced fresh rosemary leaves

Directions

• Preheat the oven to 425 degrees F.
• Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise to make wedges.
• Place the potatoes on a sheet pan with the olive oil, salt, garlic, and rosemary. Toss together making sure the potatoes are covered with oil. Spread the potatoes in a single layer.
• Roast the potatoes for 15 min and then give the pan a really good shake to move the potatoes around and Roast for another 15-20 minutes, until they are lightly browned, crisp outside, and tender inside. Sprinkle with additional sea salt and serve.