# 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 (or 1 tablespoon dried rosemary)
03 - 3 cloves garlic, minced
04 - 1 1/2 teaspoons sea salt
05 - 1/2 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
# Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, sea salt, and black pepper until evenly coated.
03 - Spread the wedges in a single layer on the prepared baking sheet, placing them cut side down to maximize crispiness.
04 - Roast for 25 to 30 minutes, flipping once halfway through, until the wedges are golden brown and crisp on the edges.
05 - Remove from oven, sprinkle with chopped parsley and flaky sea salt if desired, then serve hot.
