Baked Potato Wedges Print Email

4 large baking potatoes, unpeeled
4 TBS olive oil or canola oil
1 tsp. Kosher salt
3/4 tsp. freshly ground black pepper
1 tsp. minced fresh garlic
1 tsp. minced fresh rosemary leaves
2 oz Italian Pancetta or bacon, minced (optional)

Preheat the oven to 400 degrees F. Wash and dry potatoes, do not peel.

Cut potatoes in half lenthwise then cut each half into 3-4 wedges. Place on a heavy, low-sided cookie sheet or jelly roll pan and drizzle with oil, salt, pepper, rosemary and garlic (or whatever you like); toss to coat evenly. Arrange in a single layer and place in the top of preheated oven.

Roast for about 20 minutes then turn each potato wedge and sprinkle with minced pancetta if desired. Return to oven to roast for another 10-20 minutes or until lightly browned and crisp on the outside. Yield: 6 servings.