What is needed?
- 1 teaspoon finely chopped fresh rosemary
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons unsalted butter
- 2 lb russet (baking) potatoes (preferably organic; about 4 medium)
- 1 teaspoon kosher salt
What we need to do?
First preheat the oven to 500°F and oil bottom of a baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil. After that cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. That combine potato wedges, remember - flat sides down, in baking pan after that cover pan tightly using foil and roast for about 10 minutes.In the next step remove foil and you have to roast it for 10 minutes more. Make potatoes with a metal spatula, than turn them over into other sides and roast until get golden, for about 10 minutes. Finally while potatoes will be roasted, melt butter with rosemary in a small saucepan over a low heat. Loosen potatoes with spatula, and after that transport them intoo a serving dish or plates with a large spoon of rosemary butter on it. Dish is ready , Enjoy.