Roasted Potato Spears

IMG_2130 Preheat oven 425 degrees

Ingredients

potatoes 2 – 5 pounds

olive oil

salt & pepper

freshly chopped garlic

chopped rosemary (any herbs are wonderful)

I cut the potatoes in half lengthwise then cut each half into four or five wedges. Place the spears in a big bowl. Drizzle oil over potatoes and toss so that all potatoes are covered lightly with the oil. While in the bowl sprinkle with salt, freshly ground black pepper, chopped garlic and herbs. Toss the potatoes in the bowl to coat all ingredients evenly. Turn the potatoes out onto a large baking sheet so that they are in a single layer on the pan. If you use more than two pounds, you will need two sheets. Bake until the potatoes begin to brown, and turn with a spatula. Let them bake until they are browned and done in the middle. Baking time depends on the type of potatoes, so I always use the taste to see method. They usually bake in 30 minutes to an hour.

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One thought on “Roasted Potato Spears

  1. Pingback: Indian Curry – A Dipper’s Twist « Vegetarian Perspective

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