Rosemary Salt Potato Wedges

How we make it.

*serves 4 to 6*

2 Russet potatoes (you know, the baking kind, like for a baked potato)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon Rosemary leaves
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Lightly oil a baking sheet. Wash and dry potatoes. Cut each potato in half lengthwise, then cut 6-ish wedges out of each half, that's 12-ish wedges from each potato for a total of 24-ish wedges. Put those wedges in a large bowl. In a food processor add salt and fresh Rosemary leaves and PULVERIZE. You want like a salt dust flecked with Rosemary. If you don’t have a food processor, or even if you do, you can use a mortar and pestle. 

Pour olive oil over potatoes then rosemary salt. Toss to combine, coating all the wedges. Arrange on your baking sheet in a single layer and cook for 35-40 minutes, taking them out to flip them half way through. Serve hot and crispy!

Why we make it.

At our house we have steak, a baked potato and sauteed spinach for dinner about once a week. It's quick, easy and everyone loves it. But every now and then I get sick of those baked potatoes and appease my fry-loving children with something crispier. As my son says, "It's like a french fry. . . but better." Pulverized herb flecked salt dust fully coats every bit of these crispy baked wedges. It's like one of those fish they bake in a salt cave - creamy white inside, dehydrated salt-infused skin on the outside. These would also be great for a little fish 'n chips Friday. Maybe we'll get out the malt vinegar and do that next.