# What You Need:
→ Potatoes
01 - 2.5 lbs russet or Yukon Gold potatoes, scrubbed and cut into wedges
→ Herbs & Seasoning
02 - 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
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
# Step-by-Step Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the potato wedges with olive oil, rosemary, garlic, sea salt, and black pepper until evenly coated.
03 - Spread the wedges in a single layer on the prepared baking sheet, placing them cut side down for maximum crispiness.
04 - Roast for 25 to 30 minutes, flipping once halfway through, until golden brown and crisp on the edges.
05 - Remove from the oven, sprinkle with fresh parsley and flaky sea salt if desired, and serve warm.
