Ultimate Roast Potato Wedges
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- • 1kg small potatoes
- • leaves of 2-3 fresh rosemary sprigs
- • 3-4 tbsp. olive oil
- • 6 cloves garlic whole unpeeled
- • flaky sea salt
- • vinegar in a spray bottle (i used white grape/wi
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 220 degrees C.Wash the potatoes, scrubbing the skin because you will leave them unpeeled. Dry the potatoes WELL and cut into wedges similar in size, about 2cm thick.Place wedges onto a baking sheet lined with non-stick baking (parchment) paper. Drizzle with the oil, add the rosemary leaves and garlic cloves and sprinkle generously with salt. Toss everything to combine. Spread the wedges into one even layer, making sure they aren’t too overcrowded (you might need to use 2 baking sheets if the potatoes are too much to fit in one layer without being cramped up together). You want them to have enough space to brown well and not stick together.Place tray(s) in the oven and roast for a total of 35-40 minutes. At about the 20-25 minute mark when you see the edges starting to brown, remove the tray(s) from the oven and flip the wedges over. Spray generously with the vinegar spray (this bit is optional, but delicious) and return to the oven to continue roasting on the other side till golden brown. Serve hot.
