My husband, Kevin is a meat-and-potatoes kind of guy…if he has meat and potatoes on his dinner plate, he’s a happy guy. I’m always looking for new recipes to try because roasted potato wedges are popular at our house. Play around with the seasonings; this recipe is a great foundation. Bon appetit!
On a rimmed baking sheet, toss 2 pounds russet potatoes (about 4 medium; cut into 1/2-inch-thick sticks) with 4 smashed garlic cloves, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast at 425° F, turning once, until golden brown and crisp, about 35-45 minutes.
*Recipe courtesy of Real Simple magazine, August 2010