Idaho potatoes, cut into wedges
Extra Virgin Olive Oil
Sprig Rosemary (OPTIONAL)
very very small amount of Thyme
clove garlic, peeled minced tiny
Salt
Extra Virgin Olive Oil
Sprig Rosemary (OPTIONAL)
very very small amount of Thyme
clove garlic, peeled minced tiny
Salt
Pepper
light shake of Grated Parmesan Cheese
Parsley Flakes lightly..
PINCH of white sugar sprinkled over top
1 Tbsp of chopped onion (I use small garden onion.. mince up onion bulb and cut up a bit of the green too)
NOTE:
(for the spicy potatoes you do same as above but add a little crushed red pepper flakes)
Cooking Directions
Preheat the oven to 400 degrees F. grease cookie sheet lightly with Extra Virgin Olive Oil
Toss together the potatoes, oil and herbs, and sprinkle with salt and pepper. Place the potatoes on a cookie sheet and roast until tender and crisp on the edges, about 30-40 minutes. Watch them, about half way through I take a spatula and flip potatoes carefully as to not pull off caramelized skin… continue to cook till done Serve immediately.
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