A delightful twist on roasted potatoes, these wedges are infused with aromatic herbs and baked to golden perfection.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy texture.
Wash the potatoes thoroughly and cut them into wedges.
Cut the wedges evenly for uniform cooking.
In a mixing bowl, toss the potato wedges with olive oil, salt, and black pepper until evenly coated.
Use your hands to ensure each wedge is well coated.
Arrange the potato wedges on a baking sheet in a single layer, and place a rosemary sprig on each wedge.
Ensure the wedges are not overlapping for even roasting.
Bake in the preheated oven for 35-40 minutes, flipping halfway through, until golden and crispy.
Check for doneness by piercing with a fork; it should slide in easily.
Serve the wedges hot, garnished with additional rosemary if desired.
Serve immediately for the best texture and flavor.
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