Ingredients:
4 large russet potatoes, scrubbed well
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary leaves, to taste
salt & freshly ground black pepper
extra virgin olive oil
Directions:
Cut each potato in 6-8 wedges, depending on size.
Place in a plastic bag, add garlic and spices, and shake to coat.
Drizzle with olive oil, and shake again.
Lightly oil a baking sheet, and transfer potatoes to sheet.
Drizzle oil and herbs remaining in bag over potatoes, keeping as much as possible on the potatoes.
Place in a preheated 400degF oven, turning as necessary, and bake until soft on the inside and browned and crisp on the outside.
If fixing with Breaded Lamb Chops (separate recipe), place in oven while it preheats and all of the time while the lamb chops bake.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.