These are the only way that I will eat a potato. Most of you who know me know that I hate mashed or baked potatoes!!! The mushy texture is too much for me to handle and you should see my face when I eat them! Therefore, I will only eat oven-roasted potatoes because they are crispy. This recipe is quite good and comes from the “Barefoot Contessa Family Style” cookbook by Ina Garten. By the way, these go great with steaks, grilled chicken, pork tenderloin, or fish. Enjoy!
4 large baking potatoes, unpeeled
4 tbsp olive oil
1 1/2 tsp kosher salt
3/4 freshly ground black pepper
1 tsp minced fresh garlic
1 tsp minced fresh rosemary leaves
1. Preheat oven to 400 degrees.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have six long wedges from each potato.
3. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
4. Bake the potatoes for 30 to 35 minutes, turning to the other side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.