Ease of preparation rating: Easy.
Yield: 6 servings.
Ingredients
4 Yukon Gold potatoes, cut into 6-8 wedges each
2 sprigs of fresh rosemary
1 teaspoon (5ml) salt
1 teaspoon (5ml) black pepper
2 tablespoons (30ml) olive oil
Juice of 1 lemon.
Method
Preheat oven to 400oF (205oC).
Place potato wedges in a large pot of cold and salted water. Let rest for 10-15 minutes.
Transfer potatoes to a large pot with fresh water.
Place pot on stove over high heat, and bring to a boil.
Once boiling, cook for 5 minutes and remove from heat.
Strain potatoes, and place them on a baking sheet with parchment paper.
Season potatoes with oil, salt, pepper, lemon juice and rosemary.
Bake potatoes for 30 minutes, or until golden brown and flesh is tender.
Remove from the heat and serve immediately.
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