[Reader Sarah Rosenberg, from Los Angeles, sent in this recipe and photo. I made it last evening and it actually was every bit as good as she said it would be! Why not send us your favorite recipes with an accompanying photo? We will print them if they are good. If you send in a recipe from a cookbook, please give us the title, the author’s name and – unless you took the photo – the photographer’s name as well. CS]
I often serve these potato wedges as a side dish for Shabbat evening and everyone loves them; in fact, they can’t get enough of them. They go great with beef or poultry, but I’ve been known to have them as a main dish sometimes during the week.
Crispy Roasted Potato Wedges
- 2 cloves of garlic
- 1/2 cup extra-virgin oil
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh rosemary
- 7 or 8 small unpeeled Yukon Gold or red potatoes, scrubbed
- 1 1/2 teaspoons kosher salt
- 1 tablespoon grated lemon zest
- Juice from 1 lemon
- Preheat oven to 450 F. Chop the garlic finely and put in a large bowl. Add the oil, parsley and rosemary.
- Cut the potatoes into 1 inch wide wedges.
- Add the potatoes to the bowl and sprinkle with salt.
- Toss to coat the potatoes with the oil mixture.
- Spread the potatoes on a large baking sheet scraping the bowl of any extra oil and herbs. Arrange the potatoes with a flat side down. Roast until bottom is golden – about 25 minutes – turn with a metal spatula (some potatoes may stick, scrape them loose). Continue roasting until golden and crisp outside, but tender inside, about 15 minutes longer. Sprinkle with the lemon zest.
- Put the potatoes in a serving bowl, make sure to scrape up all the herbs and zest. Add several squeezes of the juice over the top. Toss gently to distribute and serve hot.
You’ll like the aroma and you’ll love the taste!