I like to serve these with Chicken Strips.
2-3 large russet potatoes
2 large garlic cloves
2-3 Tbsp olive oil
Scrub the potatoes with a clean, wet dishcloth (so much more sanitary than a potato brush).
Cut the potatoes in half length-wise.
Then cut each of those halves in half.
Cut each of the quarters in half, so you have 8 wedges from each potato. Mince the garlic cloves.
Place the potatoes and garlic in a bowl and drizzle with olive oil.
Season generously with salt, pepper and rosemary and toss with clean hands until potatoes are completely coated.
Place on a baking sheet one cut side down and bake for 20 minutes at 400F.
Flip wedges to other cut side and bake for another 10-15 minutes until starting to brown. Season with additional salt, if desired.
This recipe is featured in Menu Plan 9.