Recipe: Garlic Rosemary Potato Wedges

I have to admit, I stole this recipe from Ina, whom I never watch, really, but it's so good and we do it all the time now. Not to mention it's super easy, which you know is my middle name lately. Haha, I just reread this and it made me giggle. Maybe I should have said "lazy" is my middle name, not "easy". 

For this recipe we used yukon gold potatoes, but I'm sure it would work just as well with redskins. Truthfully, we never get anything but redskins, but these were on sale this week so we picked up the 5 lb. bag.

I don't know if it's healthy or not. I mean it's a potato so....but we bake the fries rather than fry them, so it could be considered the healthy version.

INGREDIENTS:

3-4 Yukon Gold potatoes, cut in thick wedges

1 tbsp-ish olive oil, maybe more...

1 tbsp-ish minced garlic

1/2 tbsp-ish rosemary

2 fingertip sprinkles of coarse salt

a few turns ground pepper

non-stick spray

DIRECTIONS:

Spray a baking pan with non-stick spray. Preheat oven to 400º. Cut potatoes into wedges and throw them in a bowl.

Sprinkle the olive oil, garlic, rosemary, salt, and pepper onto the wedges. Stir it all around to coat everything evenly. 

Spread wedges out in a single layer on the baking pan and put in the oven. Bake for 30ish minutes and then turn them over. Bake another 10-15 minutes or until starting to brown. 

Pull out of the oven and serve!