Roasted Rosemary Garlic Wedges

Rosemary Garlic Rub is our most popular flavor. Use for roasted potatoes, lamb chops, steaks, and vegetable stews. My favorite use is with roasted potatoes. So simple and very yummy! You can use sweet potato, pumpkin, and small potatoes.

Ingredients:
-Potatoes
-Olive Oil
-InfusionsKW Rosemary Garlic Rub

Method:
Cut the potatoes in quarters and parboil for 5 minutes. Then place in a bowl with the olive oil, Infusions KW Rosemary Garlic seasoning; toss until the potatoes are well coated.

Roasted Potatoes Mistakes – The Don’ts
1. DO NOT roast raw potatoes. Simply tossing raw potatoes into the pan before roasting will guarantee tough results because the high water content will steam out over the course of a long cooking time. The result will be the skin, because the structure just collapses inside and also gets too hard. To achieve that perfectly crispy exterior and creamy interior, parboil potatoes until 3/4 cooked. Tip: when a knife tip can pierce the potato skin, but won’t peel off when picked up. Drain and cool before roasting.  Only roast 20 to 30 minutes at 425 degrees (need Celsius here) and turning midway.

2. DO NOT start with a cold tray. Putting potatoes in a cold roasting tray increases the likelihood that they’ll stick. It is best to heat the tray in the oven then adding oil after. Let that heat for minute and place the potatoes in the preheated tray.

3. DO NOT crowd the tray. Leaving space between the potatoes helps them cook evenly, so it’s best to keep them in a single layer.

4. DO NOT harass the potatoes. It’s important to let potatoes brown completely on one side before turning them over. Constant manipulation will disrupt the cooking process and create uneven cooking thus resulting in some funky potatoes.

5. DO NOT add tons of oil. Only use enough oil to coat the bottom of the pan; otherwise, they’ll have a fried quality. I prefer using pure ghee for flavor and higher smoking point, but good quality olive oil works well too.