- 4 Idaho russet potatoes (about 2 pounds), rinsed and well dried
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 4 tablespoons chopped fresh rosemary
- 3 cloves peeled garlic, 1 whole, 2 diced
Preheat oven to 425°.
Cut potatoes in half from end to end. Cut each half into 3 equal wedges. Place a large heavy baking pan in the preheated oven to heat for 5 minutes.
Toss potato wedges in olive oil and season with salt and pepper. When the pan is hot, place potato wedges and all the remaining olive oil with one of the cut sides down in the pan. Place the potatoes on the lowest rack of the oven. Bake on one side for 12 minutes. When golden brown, turn over and cook on the other side, adding the butter to the pan. Cook 8 to 12 minutes or until golden brown.
Remove from oven. Mix rosemary and garlic together and sprinkle evenly over potatoes. Return to the middle rack of the oven and cook 3 minutes or until potatoes are tender.Makes 4 large servings.