- olive oil
- salt and pepper
- yukon gold potatoes, a pot full
- a handful of fresh rosemary
Preheat oven to 400F. Chop potatoes into wedges, about the size you see at restaurants (leave skin on). Toss the wedges in a splash of olive oil, and salt and pepper to taste. Remove needles of rosemary from stem and chop, then add to wedges and toss. Bake at 400F for 40 minutes total, flipping about halfway through.
That’s it! A simple one but reaaaaally delicious 🙂