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Roasted Rosemary Potatoes

Simple and delicious. My kids love ‘em as much as they love French Fries.

• 4 or 5 medium sized russet potatoes, cut in half-inch, pie-shaped wedges
• 2 to 3 sprigs of rosemary
• 2 tablespoons olive oil
• 2 teaspoons sherry vinegar
• Salt to taste, preferably fleur de sel
• Fresh cracked black pepper. Bowl of water

Instructions

1. Preheat oven to 400 degrees.
2. Peel and cut the potatoes, then soak in water 30 minutes.
3. Drain and pat dry with towels.
4. Toss potato wedges, rosemary, oil and vinegar in a mixing bowl until potatoes are well coated.
5. Spread wedges out on a baking sheet with raised edges. It’s okay if they touch a little, but try to avoid stacking them.
6. Roast 10 to 12 minutes, then flip the wedges as best you can and roast another 10 to 12 minutes.
7. Watch for the skins to start bubbling and the color to turn golden brown.
8. Season with flaky salt like fleur de sel, and sprinkle with fresh-ground black pepper.

Cook’s Notes: My kids like them even better with a few hearty dashes of garlic salt instead of rosemary…Catsup or a nice mayo flavored with curry, sambal or crushed chipotle will only speed up consumption.

Source: Dave Cathey

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