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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roast the wedges with points facing up to brown all sides. Ingredients:
2 pounds large unpeeled yukon gold potatoes, each cut into 6 to 8 wedges |
2 tablespoons extra-virgin olive oil |
2 teaspoons fleur de sel |
Directions:
1. Place rack in center of oven. Preheat to 450°F.
2. Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400°F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.
3. * A type of sea salt; available at some supermarkets and at specialty foods stores.
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