Baked Wedges With Fresh Rosemary And Sea Salt Recipe

Ingredients for Baked Wedges With Fresh Rosemary And Sea Salt

• 2 lbs potatoes
• Fresh Rosemary
• 1 teaspoon sea salt
• 6 tablespoons butter
• Garlic Cloves
• 1/8 cup (2 tablespoons) olive oil

How to Make Baked Wedges With Fresh Rosemary And Sea Salt

1. Preheat oven to 180°C (350°F).
2. Wash and cut 2 lbs of potatoes into 8 wedges each. (You can peel them or leave the skins on for extra texture and nutrients).
3. In a large bowl, melt 4 tablespoons of butter with 2 cloves of crushed garlic.
4. Add the potato wedges to the bowl and toss gently until they are evenly coated with the garlic butter.
5. In a large baking dish, combine 1/8 cup (2 tablespoons) of melted butter and 1/8 cup (2 tablespoons) of olive oil.
6. Add the potato wedges to the baking dish and toss to coat with the butter and olive oil mixture.
7. Sprinkle generously with 1 tablespoon of chopped fresh rosemary and 1 teaspoon of sea salt.
8. Bake for 30-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning.