Impromptu Entertaining: Baked Potato Wedge Fries with Rosemary

Wedge fries are always a favorite in our house.  They are simple to make and go well with most main courses, as well as an appetizer or snack.  You can use a variety of herbs and seasonings to make these fit your taste buds.  This example will be using rosemary since I feel that rosemary and potatoes go together so incredibly well!

Potato Wedge Fries with Rosemary

• 2-4 baking russett potatoes (figure 1 potato per serving)
• 2 Tbs olive oil
• kosher salt (to taste)
• freshly ground pepper (to taste)
• 3-4 cloves of pressed garlic
• 1-2 Tbs rosemary, finely chopped
• olive oil cooking spray
• Parmesan cheese, shredded (optional)

Preheat oven for 400 degrees.

Combine the cut potatoes, olive oil, salt, and pepper in a large mixing bowl and toss until the potatoes are well coated.  Add garlic and rosemary.  Toss lightly.

Lay wedges on their sides onto a lightly sprayed stone or cookie sheet.

Bake for 15 minutes in middle of the oven.

Remove from oven and carefully flip the wedges with a small spatula so that they are facing the opposite direction.

Bake for another 10 minutes.

Remove and, if desired, sprinkle cheese onto wedges and bake for another 5 minutes, or until cheese is melted.

Serve.

** I love rosemary and garlic with these.  You can also use other fresh herbs as well or try different combinations.  If you want to add a little zip to them, replace 1/2 tsp of the olive oil with chili oil when doing the initial toss! **