American · Sides

45m total · 10m prep · 35m cook

Vegan · Gluten-Free

Ingredients

• yukon gold potatoes2 lb
• olive oil3 tbsp
• fresh rosemary2 tbsp
• garlic3 clove
• salt1 tsp
• black pepper½ tsp

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Steps

1. 1

   Heat the oven to 220°C / 425°F. Cut the potatoes into wedges.

2. 2

   Toss with olive oil, rosemary, garlic, salt, and pepper on a baking sheet.

3. 3

   Roast, turning halfway, until deeply golden.

   Timer 33 min

Crisp-edged and naturally gluten-free. Spread the potatoes in a single layer with space between them — crowding steams them instead of roasting them.

Vegan · Gluten-Free · ~$4