These potatoes are a great side dish to almost anything. You can season them in any way you like to go with whatever you are serving, and they keep well. Plus they are so much healthier than the frozen potatoes you can get at the store, not to mention tastier!

Roasted Potato Wedges

Step 1: Cut up the potatoes.  I used new potatoes, but golden or russet would work well too.  Cut them into uniformly sized wedges that aren’t too large.

Step 2: Season the potatoes.  Put them in a bowl and drizzle with a generous amount of olive oil and mix to coat all the potatoes.  Then season to taste! I recommend sea salt and rosemary. I don’t have any fresh rosemary in the garden yet, so I used dried rosemary from last year’s garden and corse sea salt. Put them in a mortar and pestle and grind until fine.  Then sprinkle over the potatoes and mix to coat all the wedges.

Step 3: Bake.  Spread the potatoes evenly on a baking sheet, and bake at 375 until they are crispy on the outside, and soft in the middle.