Rosemary and Garlic Roasted Potatoes

Name: Rosemary and Garlic Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds Russet potatoes; 2 tablespoons olive oil; 2 tablespoons lemon juice (from 1 medium lemon); 1 1/2 tablespoons minced garlic (about 4 cloves); 2 tablespoons fresh rosemary, chopped; 2 teaspoons dried thyme; 1/2 teaspoon salt

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Erin D.

Ingredients

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2 pounds Russet potatoes2 tablespoons olive oil2 tablespoons lemon juice (from 1 medium lemon)1 1/2 tablespoons minced garlic (about 4 cloves)2 tablespoons fresh rosemary, chopped2 teaspoons dried thyme1/2 teaspoon salt

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Instructions

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Step 1

Preheat the oven to 450°F.

Step 2

Pour the olive oil onto a rimmed baking sheet. Add the remaining ingredients, except for the potatoes, and mix well with the olive oil.

Step 3

Scrub the potatoes and slice the potatoes into wedges.

Step 4

Place the potatoes on the baking sheet and use your hands to coat the potatoes in the olive oil mixture.

Step 5

Baking times varies depending on the size of the wedges. I bake mine for 20 minutes and then flip the potatoes over, and then bake for another 10 - 15 minutes.

Step 6

The baking time will vary depending on how big your wedges are. I usually bake mine for 20 minutes, take them out of the oven to flip them, and bake for another 10 – 15 minutes. If you want them crispier, just bake them for a few minutes longer.