Roasted Potato Wedges with Rosemary Butter

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  1 tsp or 6g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 ½ tbsp or 21g

Directions

1. Put oven rack in lower third of oven and preheat oven to 500F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
2. Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
3. While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

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