Garlic Roasted Red Potato Wedges with ESSENTIAL OLIVE OIL and Rosemary
During my younger years, my Mom used to provide me along to grocery store while she proceeded to go shopping. I used to be always excited to be on these weekly excursions because I understood she would purchase me the crispy wedge fries from the Deli counter. These were extremely delicious and fundamentally everything you need in your life at the age of four. Especially when you have ketchup to dip them in.
We specifically remember the fries having this incredible crunchy golden brown coating externally using a hint of spice. However the inside? Pure bliss. A remarkably soft texture that I still be sure you this day. We known as them Joe-Joes; I’m still not really sure why.
Anyway generally there I’d be sitting and snacking delightfully about my small bag of Joe-Joes with a little (or A LOT) of ketchup around my hands and face. I was probably grinning ear to ear.
Is it wrong which i kind of want to do that again? Most likely. Well because adults don’t sit down in shopping carts, nor perform they will have messy faces or hands.
Growing up can be tough guys… particularly when you develop out of eating joe-joes. However, I’ve understood that fries could be so much better with taste combinations which could fill up a whole book and dipping sauces which are completely creative.
That’s exactly why I developed these. To confirm that potatoes produced at home could be a bit extraordinary.
Basically the red potatoes (my favorite!) are tossed with a huge amount of minced garlic, olive oil, rosemary, and parsley after that roasted within the oven until they sharp up on turn a golden brown on the outside. The herbal products sticks to the potatoes and the garlic crisps up somewhat. Later on the potatoes are sprinkled generously with sea salt and newly cracked black pepper.
The flavor combination is addicting. No actually! I experienced like I had been chomping down on flavor elevated Joe-Joes. WHERE’S MY KETCHUP? Just kidding… kinda.
Really, look at these things! New out of the range, all golden brown and crispy. They’re simply waiting for you to devour them. Are they perhaps ketchup or siracha dippable… I have no idea, yes? I’m sort of enthusiastic about condiments, nevertheless, you do your factor!
Ingredients
3 tablespoons olive oil, plus more for pan
4 cloves of garlic, minced
2 tablespoons minced new rosemary leaves
1 tablespoon parsley
Instructions
Preheat oven to 450 degrees F. Place 2 teaspoons of olive oil on a cooking skillet or roasting pan and place in range until popular and oil begins to shimmer, about 3-5 mins.
In a big plastic material ziploc bag, add potatoes, 3 tablespoons of essential olive oil, garlic, rosemary, parsley, along with a generous amount of salt and pepper. Close bag and tremble to evenly coating the potatoes.
Dump the potatoes on the hot pan, and evenly distribute them in 1 solo level and place in oven. After 20 mins, loosen the potatoes gently using a spatula and turn over. There may be pale potatoes, so try and arrange those on the outer edges from the skillet. Place back oven for another quarter-hour, then flip again and bake for another 10-15 minutes or until potatoes are golden dark brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted poultry and a variety of dipping sauces.
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