Roasted Potatoes
These potatoes can be roasted crispy on the outside and eaten with your fingers just like french fries. When you bite into them they are creamy, a little salty, and the herbs give them a little extra flavor. These potato wedges can be served along side your eggs in the morning, as a snack, or as a side dish to any of your favorite main dishes.
Ingredients:
2 pounds small to medium new potatoes (red and yellow are our favorites for roasting)
Extra virgin olive oil
Sea salt
2 Tablespoons coursely chopped rosemary (thyme and chives are good too)
Serves 4 to 6
Directions:
Preheat the oven to 4oo degrees. Wash and dry the potatoes. (this is an especially good job for younger kids) Cut into quarters (if they are small you can leave them whole) and toss them in a medium size baking dish with just enough olive oil to lightly coat them. Sprinkle the herbs and salt over the potatoes and roast for 35 to 40 minutes in the oven until tender. For a crispier potato you can broil them for an additional 3 or 4 minutes. Serve while still warm. You can save leftovers and cut the wedges in half and toss with your favorite vinaigarette for a cold salad.
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