# Components:
→ Potatoes
01 - 2.5 pounds russet or Yukon Gold potatoes, scrubbed and cut into wedges
→ Herbs & Seasoning
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 3 cloves garlic, minced
04 - 1½ teaspoons sea salt
05 - ½ 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
# Method:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine the potato wedges, olive oil, rosemary, garlic, sea salt, and black pepper, tossing until evenly coated.
03 - Place the potato wedges in a single layer on the prepared baking sheet, ensuring the cut side is facing down for maximum crispness.
04 - Bake for 25 to 30 minutes, flipping the wedges halfway through, until golden brown and crisp on the edges.
05 - Remove from oven and sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately while hot.
