These tasty, crispy potato wedges appear over and over on my table and my guests never tire of them. This recipe was buried in a multi-recipe post published in the early days of Stephencooks, before I realized that it would be easier to find recipes on the site if each one was the subject of its own post, but since it's so important and frequently requested I decided to republish it as a stand-alone article. Enjoy!
Boiling potatoes, 1 medium per diner
1 tsp fresh rosemary per potato, chopped
(option: other fresh herbs, minced: parsley, oregano, thyme, etc.)
1/2 large clove garlic per potato, minced
1/2 T olive oil per potato
salt and hot sauce to taste
Wash and cut potatoes longitudinally into uniform wedges -- wide side about 1/2 - 3/4". Toss with the herbs, garlic and oil. Place potatoes into a rectangular glass roasting pan with wedges not touching each other. (More than one pan may be required.) Roast potatoes in a preheated 275º oven until just starting to be fork tender, about 45 minutes, turning with tongs after about 20 minutes. When just yielding to the fork, remove from oven and set aside, uncovered. This can be done ahead of time.
When nearly time to serve, preheat broiler to 500º and arrange rack so potatoes are about 5-6" from the heat. Place potatoes under broiler, set oven door slightly ajar, and watch carefully. When potatoes crisp and brown on the edges and start to raise brown blisters, remove from broiler, season to taste and place in a warmed serving bowl.
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