Ingredients

The following ingredients have 6 Servings
  • 4 pounds white potatoes
  • 1/4 cup good olive oil (or more if needed)
  • 2 tablespoons fresh rosemary (finely diced)
  • 8 cloves garlic (minced)
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instruction

  • Wash and clean the potatoes. If they are not organic, peel them.
  • Cut the potatoes into wedges and place in a large bowl. Cover with cold water and let soak for at least 1 hour, change the water if it looks cloudy or whitish.
  • Preheat oven to 425 degrees F. Place oven rack in the middle of the oven.
  • Prepare a large sheet pan by covering it with foil or parchment paper. Set aside.
  • Drain potatoes and rinse under cold water. Place them in one single layer on a kitchen towel. Using paper towels or another kitchen towel, pat dry the potato wedges, removing as much moisture as possible. Transfer to a large, clean and dry bowl.
  • In a small bowl combine olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt, and pepper.
  • Add the oil mixture to the potatoes and toss until well coated.
  • Transfer the potatoes to the large sheet pan and spread out into 1 layer with enough room between each potato wedge, the potatoes should not over-lap, and should not be over-crowded in the pan.
  • Roast in the oven for 50 minutes to 1 hour, or until browned and crispy, flipping twice during cooking to ensure even browning.