Rosemary Garlic Potato Wedges

Serves: Four | Prep: 20 min | Cook: 40 min

Ingredients:

Rosemary Garlic Potato Wedges:
2lbs potatoes, cut into wedges
4 Tbsp olive oil, divided
2 tsp salt
1 tsp pepper
6 garlic cloves, minced
1 Tbsp fresh rosemary, minced
1/4 cup parmesan cheese, grated

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

To the prepared tray add potato wedges, 2 Tbsp oil, salt, and pepper. Toss with hands to coat well. Spread out onto the prepared tray, don’t overcrowd or overlap potatoes. Bake, 40 minutes, turning halfway through cooking. Bake until golden brown and crispy.

Meanwhile, add remaining 2 Tbsp oil, garlic, and rosemary to a saucepan. Cook over medium low heat about 2-4 minutes, until fragrant, not browned. Place oil in a large bowl. Add cooked potatoes, and coat well. Place on a serving tray, sprinkle with parmesan cheese and enjoy.

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