Monday, November 19, 2007

Roasted Potato Wedges with Rosemary Butter

This one is a very basic but very tasty recipe. If you follow it exactly the potatoes will come out with a crunchy exterior and a soft interior, which is just perfect.

There isn't much you should change with this recipe, it is just perfect as it is. Using fresh rosemary is the key, but they do come out ok if you have to used dried.

I like these potatoes so much that I use less potatoes than the recipe asks for, otherwise I can eat the whole thing. But I keep the butter and rosemary amount the same:

This recipe is from Gourmet, which for some reason makes me think of red wine. Can't you just taste them together?:) Enjoy!!!


1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (preferably organic; about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil. Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.

While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

Makes 4 servings.

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