Oven-roasted potatoes with rosemary

About this recipe

Potatoes originated in the Andes of South America and reached Europe in the sixteenth century. Today they are a versatile side dish in many kitchens, served with grilled food, roasted vegetables, salads and creamy dips. For oven-roasted potatoes, cut the wedges to a similar size so they finish cooking at roughly the same time. Drying them thoroughly after washing and spacing them across a rack lets steam escape and encourages browning. Olive oil helps the surface roast, while rosemary and a little garlic add a fragrant savoury note. The potatoes cook first at a high temperature and are browned briefly under top heat at the end. Timing varies with wedge thickness and oven performance; a fork test on the largest piece is the clearest doneness check. Serve immediately with grilled vegetables, fish, meat or a fresh dip.