Rosemary Roasted Potato Wedges
"If you have one, a nonstick baking sheet works really well here. Baked potato wedges do have a tendency to stick to the pan, which can be annoying. The nonstick baking sheet not only helps with sticking, it’s darker finish helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a pan that’s heavier duty.To prevent as much sticking as we can, we do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, we use a good amount of olive oil (about 1 tablespoon per potato). Some is spread onto the baking sheet and the rest is tossed with the soaked and dried potatoes...."
INGREDIENTS
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4 large baking potatoes, unpeeled
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4 tablespoons (1/4 cup or 60 ml) olive oil
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon minced fresh rosemary leaves
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1/2 teaspoon finishing salt, like flaky sea salt (optional)
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