These potato wedges are so simple to make they will likely become a weekly favorite.
Pre-Heat oven to 425F
Cover a baking sheet with parchment paper and grease with a little olive oil.
Wash, peel and cut potatoes into wedges.
Dry the potato wedges with paper towel or clean dish cloth.
Put the oil and salt into a shallow dish.
Roll each piece potato wedge in the oil.
Place the wedges single file onto the baking sheet. Do not stack as they will not get brown and crispy if they are layered. If you are using fresh rosemary, break it apart and sprinkle it over the potatoes.
Bake for 40 minutes turning 3 or 4 times, so that each side gets at least 10 minutes touching the pan and in the leftover oil.
Serve right out of the oven!