# What You'll Need:
→ Potatoes
01 - 2.5 pounds russet or Yukon Gold potatoes, scrubbed and cut into wedges
→ Herbs & Seasoning
02 - 2 tablespoons fresh rosemary, finely chopped or 1 tablespoon dried rosemary
03 - 3 cloves garlic, minced
04 - 1.5 teaspoons sea salt
05 - 0.5 teaspoon freshly ground black pepper
→ Oil
06 - 3 tablespoons olive oil
→ Optional Garnish
07 - 2 tablespoons fresh parsley, chopped
08 - Flaky sea salt, to taste
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine potato wedges with olive oil, rosemary, garlic, sea salt, and black pepper, tossing until evenly coated.
03 - Spread the wedges in a single layer on the prepared baking sheet with the cut side down to maximize crispiness.
04 - Roast for 25 to 30 minutes, flipping once halfway through, until potatoes are golden brown and crisp at the edges.
05 - Remove from oven and sprinkle with fresh parsley and flaky sea salt if desired. Serve immediately.
