Oven-Baked Potato Wedges with Garlic and Rosemary
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Oven-baked potato wedges with garlic and rosemary
Ingredients
- Potato - 17.6 oz
- Garlic - 3 cloves
- Rosemary - 1 stalk
- Paprika - 1 tablespoon
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 3 spoons
- Butter - 1.1 oz
- Ground Dried Garlic - 1 tablespoon
Step by Step guide
Step 1
Cut the potatoes into wedges. One potato should yield 8 wedges. To ensure the wedges are roughly the same size, choose potatoes of similar size.
Step 2
Place the potato wedges into boiling water, which you can start heating up while washing the potatoes. The water should be salted, and add 3 crushed garlic cloves, which you don't even need to peel. Blanch the potatoes for 5-7 minutes, depending on the size of the wedges.
Step 3
While the potatoes are blanching, let's prepare the aromatic component. In a bowl, add dry garlic. Finely chop fresh rosemary and add it, or use half a teaspoon of dried rosemary. Pour in the olive oil and add the butter. Now, I heat this mixture in the microwave for 40-60 seconds. The garlic and rosemary will start to release their aromas into the oil.
Step 4
After blanching the potatoes, drain them in a colander and rinse with cold water.
Step 5
Place it back in the pot and drizzle with the oil mixed with garlic and rosemary. Add the paprika and mix well so that each piece is coated in the oil.
Step 6
Arrange on a baking sheet lined with foil — this way, you won't have to wash it. It’s best to place all the pieces in the same orientation for even cooking. Season with salt and pepper to taste.
Step 7
Bake in the oven at 392°F for 15-20 minutes, until cooked through.
Step 8
Dried garlic is used in the recipe for one simple reason — it doesn't burn. However, if you don't have dried garlic, you can substitute it with 3 cloves of finely chopped fresh garlic.
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