I love anything potato; hasbrowns, fries, mashed, you name it. These are very easy, and fill my craving for French fries and are way healthier because they are baked, not fried. If you can get your hands on the gourmet mixed new potatoes it adds some nice color variety too. Check your local farm stand, because baby potatoes are the best to bake with, and they are just coming into season.
About ten small new potatoes
Extra Virgin Olive Oil
Fresh ground pepper
Here’s what you do:
PRE HEAT OVEN TO 400 degrees
Slice potatoes to about 1/2 an inch into wedges, and then toss in a bowl of cold water (this sets them, and makes them nice and crispy on the outside, and soft in the middle). Let sit for 15-20 minutes. Drain water and add about 1 tablespoon EVOO (just enough to coat them) to bowl, toss. Grind about 1/2 teaspoon of black pepper, and sprinkle with salt. Finely chop fresh rosemary sprigs (about two small sprigs) and toss in with potatoes. Lay on un-greased baking sheet evenly & Bake for about 40 minutes or until gold brown. Half way through cooking toss them around so they get equally browned on each side. After you remove them add another pinch of fresh sea salt while they are still hot.
They come out crispy on the outside and soft in the middle!
You can also use this same recipe to make roasted potato salad.
P.S. If you are looking for the best salt ever you can now order online here! I found By The Sea salt originally in Martha’s Vineyard at Midnight Farm. And trust me, I have all my friends hooked now too.