This preparation is a form of oven fry which, as we all know, turns the spud into something a bit healthier. Fried foods are delicious, of course, but they are not as good for you as baked items. Fortunately, with this preparation, you won’t miss the fryer one little bit.
10 cloves of garlic (5 whole and 5 mashed)
¾ cup olive oil
Salt and pepper to taste
Dried rosemary or Herbes de Provence to taste
6 Yukon Gold or small red potatoes, peeled
Preheat oven to 375 degrees.
Mix the garlic, olive oil, salt, pepper and hers in a bowl. Cut peeled potatoes in half and then cut each half into about four wedges. Put the potatoes in the olive oil mixture and toss to coat.
Arrange potato wedges on a sheet pan lined with foil. Make sure that they are separate from one another with no overlap. Cook in the oven until brown, about 30 to 35 minutes.
Really, it’s that easy and the taste is out of this world. This recipe makes a great meal if you sprinkle your potatoes with grated sharp cheddar cheese about five minutes before they’re done. Bon appetite ~
Header: Girl Peeling Potatoes by Albert Anker