Monday, May 15, 2017

Roasted Rosemary Potato wedges with Goat Cheese Crumbles

A fun twist on  the classic Potato wedge. The warm Goat cheese crumbles and the pop of Rosemary take these  potatoes to  a whole  new level!

4 large baking potatoes, unpeeled
4 tablespoons Olive Oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/4  cup minced fresh rosemary leaves
1/2 cup Goat cheese crumbles

Heat the oven to 400 degrees F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
Cut each potato into 6 long wedges and add to a large bowl. Add Rosemary,  Olive  Oil, Salt and Pepper to the bowl of potatoes and toss, then spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Place  on a platter and sprinkle  lightly with  salt and  add the Goat cheese crumbles  and serve.