Garlic Roasted Crimson Potato Wedges with Olive Oil and Rosemary

During my younger years, my Mom used to bring me along to supermarket while she went shopping. I was always excited to go on these weekly travels because I knew she would buy me the crispy wedge fries from your Deli counter. These were incredibly delicious and fundamentally everything you need in your life at age four. Especially when you have ketchup to drop them in.

I actually specifically remember the fries having this incredible crunchy golden dark brown coating externally having a hint of spice. But the inside? Pure bliss. A remarkably soft texture that I still be sure you today. We known as them Joe-Joes; I’m still not necessarily sure why.

Anyway right now there I’d be sitting and snacking delightfully in my small bag of Joe-Joes with just a little (or A LOT) of ketchup all over my hands and face. I had been probably grinning ear to ear.

Could it be wrong which i kind of want to do that again? Probably. Well because adults don’t sit down in purchasing carts, nor perform they will have messy faces or hands.

Growing up can be tough people… especially when you grow out of consuming joe-joes. However, I’ve understood that fries can be so far better with flavor combinations that could fill up an entire reserve and dipping sauces that are completely creative.

That’s why I made these. To show that potatoes made at home can be a bit extraordinary.

Basically the red potatoes (the best!) are tossed with a ton of minced garlic, olive oil, rosemary, and parsley after that roasted within the range until they crisp up on switch a golden brownish on the outside. The natural herbs sticks towards the potatoes and the garlic crisps up slightly. Soon after the potatoes are sprinkled generously with ocean salt and freshly cracked dark pepper.

The flavor combination is addicting. No really! I experienced like I was chomping down on flavor raised Joe-Joes. WHERE’S MY KETCHUP? Just kidding… kinda.

Really, take a look at these things! New from the oven, all golden dark brown and crispy. They’re simply waiting for you to devour them. Are they probably ketchup or siracha dippable… I don’t know, yes? I’m sort of obsessed with condiments, but you do your matter!

Ingredients

3 tablespoons olive oil, plus much more for pan

4 cloves of garlic, minced

2 tablespoons minced new rosemary leaves

1 tablespoon parsley

Instructions

Preheat oven to 450 levels F. Place 2 teaspoons of essential olive oil on a baking pan or roasting pan and place in oven until popular and oil begins to shimmer, about 3-5 minutes.

In a large plastic material ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, along with a generous amount of sodium and pepper. Close handbag and shake to evenly coat the potatoes.

Dump the potatoes on the hot pan, and evenly distribute them in 1 sole coating and place in oven. After 20 a few minutes, loosen the potatoes carefully using a spatula and flip over. There may be pale potatoes, therefore try to arrange those in the external edges of the skillet. Place back in range for another a quarter-hour, then flip again and bake for another 10-15 minutes or until potatoes are golden dark brown, crispy, and cooked through. Time of year with salt and pepper to flavor. Serve with roasted chicken and a number of dipping sauces.

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