Rosemary and Sea Salt Roasted Potatoes Recipe

Rosemary and Sea Salt Roasted Potatoes Recipe

• 3 ½ lbs. potatoes, skins on (cleaned and washed)
• 5 tablespoons olive oil
• 1 bunch of fresh rosemary
• 2 tablespoons Maldon salt or sea salt

1. Preheat the oven to 400 F
2. Cut the potatoes lengthwise in narrow wedges.
3. In a big bowl, place the potatoes and add the olive oil. Mix thoroughly.
4. Arrange the potato wedges in a roasting pan, skin side down and bake for 20 minutes. Remove from the oven (but don’t turn it off). Turn the potatoes over to coat with the oil, add the rosemary and sprinkle with Maldon salt.
5. Continue baking for another 45 minutes to 1 hour, or until golden and crispy.