Roast the wedges with points facing up to brown all sides.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
2 pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2 tablespoons extra-virgin olive oil
2 teaspoons fleur de sel*
Preparation
Step 1
Place rack in center of oven. Preheat to 450°F.
Step 2
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400°F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.
Step 3
- A type of sea salt; available at some supermarkets and at specialty foods stores.
