Garlic and Rosemary Thyme Potato Wedges

9th December, 2015 - Posted by ksenior - 1 Comment

mauvielminipotatoesThe Rosle Apple/Pear Cutter doesn’t have to be used to cut fruit. Its ability to cut through even the most dense fruit or vegetable makes it a versatile kitchen tool.

Ingredients (serves 4)

2-3 Idaho or Russet Potatoes

Extra virgin olive oil

2 large garlic cloves, minced or 1 ½ tsp garlic powder

1 tsp dried rosemary

1 tsp dried thyme

Salt

Pepper

Procedure

Preheat the oven to 375F.

Wash and dry the potatoes and then cut them in half so they have a flat surface to sit on.

Place a halved potato in front of you, flat side down. Put the Rosle Apple/Pear Cutter on the top center of the potato and push down. Put all of the potato pieces in a bowl. Repeat the process until all of the potatoes are cut.

Drizzle extra virgin olive oil to coat the potatoes, sprinkle with the minced garlic or garlic powder, followed by the rosemary and thyme. Toss to make sure all ingredients are evenly dispersed.

Transfer to a rimmed baking sheet and bake in the oven for 30-45 minutes, turning the potatoes a couple times to evenly crisp and brown.

Remove from the oven, let cool for 5 minutes, and enjoy.

 

1 Comment

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December 14th, 2015 at 8:11 pm    


Very nice post, i definitely enjoy this website, keep on it

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