# Components:
→ Potatoes
01 - 2.5 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges
→ Herbs & Seasoning
02 - 2 tbsp fresh rosemary, finely chopped
03 - 3 cloves garlic, minced
04 - 1½ tsp sea salt
05 - ½ tsp freshly ground black pepper
→ Oil
06 - 3 tbsp olive oil
→ Optional Garnish
07 - 2 tbsp fresh parsley, chopped
08 - flaky sea salt, to taste
# Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine the potato wedges with olive oil, rosemary, garlic, sea salt, and black pepper, tossing to coat evenly.
03 - Spread the potato wedges in a single layer on the baking sheet, placing the cut side down to enhance crispiness.
04 - Bake for 25 to 30 minutes, flipping the wedges once halfway through, until golden brown and crisp at the edges.
05 - Remove from oven, sprinkle with fresh parsley and flaky sea salt if desired, then serve immediately.
