Impressive and rustic roasted olive oil potatoes are a favorite at our house. You can dress up just about any dinner, casual or fancy, with these tasty wedges. If you’ve been following me for any amount of time, I go for easy! These don’t disappoint in taste or ease of preparation!
We love to dip these wedges in a Garlic Aioli – A-M-A-Z-I-N-G! You can check out the easy Garlic Aioli Recipe HERE.
Prep time:
Cook time:
Total time:
Serves: 8

Perfect addition to any meal! Super easy to prep!
Ingredients
- 6 - 8 Washed and Dried Russet Potatoes
- ¼ Olive Oil
- ¼ Melted Butter (not necessary - I just like the flavor)
- Kosher Salt
- Fresh Ground Pepper
- Other seasonings of choice (red pepper, garlic, fresh parsley or rosemary, etc.)
Instructions
- Heat oven to 450 degrees
- Wash and allow potatoes to dry completely
- Cut into eighths
- Throw into a very large mixing bowl
- Drizzle olive oil and butter in
- Toss to cover thoroughly
- Season aggressively with kosher salt
- Add freshly ground pepper
- Add parchment paper to cookie sheet
- Place potato wedges skin side down
- Sprinkle with additional spices if want (pictured has half sprinkled with cayenne pepper)
- Bake for 35 - 45 minutes