I learned this one when I was working in an Italian restaurant while I went to culinary school. I was the lowly prep cook and the chef sang me love songs. A wretched place to work, but great food.
Rosemary Potato Wedges
potatoes cut into wedges (1 potato per person)
fresh ground black pepper
It’s difficult to give exact measures for this recipe, as potatoes vary in the amount of oil they will soak up. Put the potato wedges in a bowl and drizzle with olive oil and toss until they are evenly coated. Sprinkle liberally with rosemary, garlic, salt and pepper. Toss again to distribute the seasonings.
On an oiled cookie sheet or in a shallow pan, spread the potatoes in a single layer. Roast uncovered in a 375F oven for about 45 minutes. Again, this varies with the thickness of your wedges and the type of potato you use but when they are soft all the way through, they are done. You may want to turn them while they cook, to get them crispy on both sides of the wedge.
This dish complements just about any simply prepared meat or fowl.Posted by kuri at October 02, 2003 12:00 AM