- russet potatoes
- 2 tablespoons olive oil
- 1-2 cloves fresh garlic, minced
- 1-2 tablespoons fresh rosemary, minced
- kosher salt
- fresh pepper
Preheat oven to 375º
Quarter potatoes lengthwise, and cut into small wedges. We like ours crispy so we cut them about ½” wide. Do not peel.
Put potatoes on a baking sheet or roasting pan. It is very helpful if you have a good non-stick pan.
Add olive oil, garlic, rosemary. Sprinkle generously with kosher salt and fresh pepper. Stir to coat potatoes, then bake for 45 minutes-1 hour, or until desired crispiness. Stir potatoes occasionally while baking.