Wednesday, February 9, 2011

Roasted garlic potatoes

I do a lot of veggies this way, my brussel sprouts, asparagus and yes potato wedges, I find them divine, and apparently so does my family, because the gobble them up.  It is a recipe that I never measure, I just eyeball, so feel free to adjust to your tastes or quantity needed.

4 large white potatoes, cut into wedges
6 cloves garlic minced
1/3 cup olive oil
kosher salt
freshly ground black pepper
sometimes if I have it, I chop up fresh rosemary and add that too!

Combine all ingredients in a bowl and mix well, let rest for at least 30 minutes (but lets be honest, we don't all think ahead all the time, so sometimes I skip this step).  Pour onto a rimmed cookie sheet and bake at 450 until nicely browned (be sure to stir every 10 minutes or so) Sometimes I turn on the broiler at the end to finish the toasting.

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