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Preheat oven to 400 degrees F.
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Line a baking pan with parchment paper.
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In a small bowl, add olive oil, dried rosemary, salt and pepper and whisk to combine.
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Place cut potato wedges on the baking sheet and pour olive mixture over the top and toss with your hands to completely cover all the potatoes thoroughly.
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Spread potatoes out in a single layer on the baking pan and bake in oven for 35 minutes. Remove from oven, flip and toss the potatoes and place back in oven for about 20 more minutes until browned and crispy.
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Serve with your favorite dipping sauce, (ketchup, etc...)
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Notes - I prefer organic potatoes wherever possible due to pesticides used in potato farming.
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Serving size is approximately one potato per person, however, this depends on the size of your potato. The potato I used was a great size for two people.