Crispy on the outside and Fluffy in the middle!
Ingredients
7 to 8 Medium Russet Potatoes (Cut into Wedges)
Rosemary Sprig and 1Tbl chopped Rosemary
8 Cloves of Garlic (Smashed)
1/2 tsp Garlic Powder
1/2 Cup Olive Oil
Non Stick cooking oil spray (I use Avocado, but any will do)
Salt and Pepper to taste
Directions
Wash and Cut Potatoes, place on microwave safe plate and microwave for 5 minutes. While heating prepare ziploc bag, add oil, garlic, rosemary sprig, 1tbl chopped rosemary and seasonings. Place heated potatoes in bag and zip and shake, be careful not to open the bag. (Been there done that) Preheat oven to 450°. Let potatoes marinate in bag until oven is preheated. (At least 10 minutes) . Line a baking sheet or two with foil or parchment paper and spray with oil. Once oven is preheated line potatoes on baking sheet and place in oven, cook for 20 minutes then flip. Cook for another 20 and flip. Do this until desired doneness. Usually about 45-50 minutes. Enjoy!
Pair with my Rosemary Garlic Aioli https://cookingcraftygirl.com/rosemary-garlic-aioli
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Ingredients
7 to 8 Medium Russet Potatoes (Cut into Wedges)
Rosemary Sprig and 1Tbl chopped Rosemary
8 Cloves of Garlic (Smashed)
1/2 tsp Garlic Powder
1/2 Cup Olive Oil
Non Stick cooking oil spray (I use Avocado, but any will do)
Salt and Pepper to taste
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