Scrub the potatoes, cut them in half
lengthwise, then cut each half in thirds
lengthwise. You'll have 6 long wedges from each
potato. Place the potatoes on a sheet pan with
the olive oil, salt, pepper, garlic, and
rosemary. With clean hands, toss all the
ingredients together, making sure the potatoes
are covered with oil. Spread the potatoes in a
single layer with 1 cut-side down.
|
Bake the potatoes for 30 to 35 minutes, turning to
the other cut side after 20 minutes. Bake until
they are lightly browned, crisp outside, and
tender inside. Sprinkle with salt and serve.
|