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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

Serves: Serves 4 to 6

Ingredients:

  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • 3 tablespoons finely chopped fresh Italian parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 pounds (7 or 8 small) Yukon Gold, white, or red potatoes, unpeeled
  • 1½ teaspoons kosher salt
  • Grated zest from 1 lemon (1 tablespoon lightly packed), plus the juice

Procedures:

  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • 3 tablespoons finely chopped fresh Italian parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 pounds (7 or 8 small) Yukon Gold, white, or red potatoes, unpeeled
  • 1½ teaspoons kosher salt
  • Grated zest from 1 lemon (1 tablespoon lightly packed), plus the juice


Procedure
  1. Preheat the oven to 450°F. Finely chop the garlic and put it in a large bowl. Add the oil, parsley, and rosemary.


  2. Cut the potatoes into ¾- to 1-inch-wide wedges. Add to the bowl and sprinkle with the salt. Toss with your hands to coat the potatoes evenly with the herbed oil.


  3. Spread the potatoes on a large rimmed baking sheet, scraping the bowl of any extra oil and herbs, and arrange them with a flat side down. Roast until the bottoms of the potatoes turn golden, about 25 minutes, then turn them with a metal spatula (some potatoes will stick, so do your best to scrape them loose). Continue roasting until golden and crisp outside and tender inside, about 15 minutes more. Gently sprinkle with the lemon zest.


  4. Transfer the potatoes to a serving bowl, making sure to scrape up all the herbs and zest. Add several squeezes of lemon juice over the top. Toss gently to distribute. Serve hot.

Andrews McMeel

 
 
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