Baked potato wedges with garlic and rosemary

Ingredients for 4 servings:

• 1 kg potatoes
• 6 tbsp olive oil
• 3 garlic cloves, squeezed
• 2 tsp rosemary, dried
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Wash the potatoes thoroughly and then pat dry. Halve them crosswise with the skin on. Cut each half into 3 wedges. In a bowl, mix the remaining ingredients together thoroughly, then add the potato wedges and mix everything well. Place the potatoes side by side on a baking sheet lined with baking paper and bake for about 50-60 minutes (middle rack). Turn them over after 40 minutes. They don’t need to be next to each other anymore; simply flip them with a spatula or similar tool as best you can. Do this quickly so that heat is not lost. The potato wedges should be golden brown and slightly crispy on the outside and soft on the inside (test). If they aren’t cooked through, bake for another 5-15 minutes. We love to feast on potato wedges as a vegetarian meal from tapas bowls with a baked garlic dip (also included in my recipes). This will serve two people. A steak or grilled skewers are also very tasty with this dish, but the potato wedges are only a side dish and should be enough for up to 4 people.