Ingredients
5 large potatoes
3 -4 tablespoons chopped fresh rosemary
sea salt, for sprinkling
1/2 cup butter, melted
2 garlic cloves, crushed
1/8 cup olive oil
1/8 cup melted butter
Method
Sources
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wedge-shaped cornbread pan — crispy edges on every piece
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wedge-shaped cornbread pan — crispy edges on every piece
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Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes. Melt butter with crushed garlic, place into a bowl. Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter. Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish. Add wedges to large baking dish. sprinkle with the chopped rosemary and the sea salt. Bake in preheated 180°F oven until golden and crisp, may need to be turned.