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Judge Doherty’s Roasted Potatoes
| Judge Doherty's Roasted Taters | Print |
Recipe By: Alice Morrow
Judge Doherty's Roasted Taters
Ingredients
- 4-6 large russet potatoes, cut into wedges (thickness depends on size you want)
- Salt, black pepper
- Fresh rosemary or dried rosemary
- Extra virgin olive oil
Instructions
- Cut the potatoes the size and shape you desire. You do not have to peel the potatoes.
- Place the potatoes in a large container.
- Season the potatoes with salt and pepper.
- Drizzle with olive oil. Make sure all the potatoes are covered in oil.
- Add the rosemary. Mix well.
- Place in a ziplock bag and refrigerate for at least 2 hours.
- Place on baking sheet sprayed with PAM.
- Bake in 450-500 oven for 20 minutes.
- Turn the potatoes and cook another 15-20 minutes or until crispy.
- Season with additional salt and pepper after removing from oven. Serve.
Notes
*****Since ovens vary in heat and cooking time, just keep an eye on the potatoes while cooking to be sure they don’t burn.
You can cut potatoes into wedges, thin or thick, rounds, etc.
You can also sprinkle with freshly grated parmesan cheese when taken out of the oven for an added kick.
You can cut potatoes into wedges, thin or thick, rounds, etc.
You can also sprinkle with freshly grated parmesan cheese when taken out of the oven for an added kick.
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