Ingredients

The following ingredients have 6 Servings
  • 4 large baking potatoes, unpeeled
  • 4 tablespoons (60 ml) olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
  • Pinch finishing salt, like flaky sea salt, optional

Instruction

  • Heat the oven to 400° Fahrenheit. Evenly coat a large baking sheet with one tablespoon of olive oil.
  • Scrub and rinse potatoes, then cut each potato into six long wedges and add them to a large bowl. Cover the potatoes with hot water and soak them for 10 minutes. Drain the potatoes, spread them onto a clean dish towel, and pat dry.
  • Dry the bowl the potatoes were soaking in, add potatoes back to the bowl and toss with the remaining three tablespoons of olive oil, salt, pepper, and rosemary.
  • Spread the potatoes in a single layer, cut-side down on the baking sheet.
  • Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Sprinkle with a little extra salt (if desired) and serve.