Roasted Potato Wedges – Becca Barnett, Culinary Student
2011 San Luis Valley Potato Professional Chef Cook-Off 5th Place
- 2 lbs Colorado Red potatoes
- 1 tbsp Garlic Salt
- 2 tsp Dried crushed mint
- 1 tbsp Dried rosemary
- 1 Red onion, cut into wedges
- 1 Red pepper, cut into thin slices
- 1/4 cup Extra virgin olive oil
- Fresh basil – garnish
Preheat oven to 425 degrees.
Cut potatoes into 1/4 pieces. Put cut potatoes in mixing bowl. Drizzle EVOO over potatoes, spreading evenly. Add each seasoning, mixing well so they are distributed equally. Place on cooking sheet and put in oven for 20-25 minutes, until potatoes are tender. Take out halfway through and flip potatoes so they cook evenly.
Mix EVOO and seasonings with the onions and peppers. Place on separate cooking sheet and cook for 8-10 minutes, until they are tender.
Plate and eat!