These are delicious and very quick to make. Ideal side dish.
Makes 4 to 6 servings
- 4 large yellow-fleshed potatoes (2 pounds total), scrubbed well
- 2 1/2 tablespoons edible gardens Basil Grapeseed Oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 1/2 tablespoons edible gardens Garlic & Rosemary Balsamic Reduction
Put oven rack in lower third of oven and preheat oven to 450°F.
Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
Drizzle edible gardens Garlic & Rosemary Reduction on potatoes and shake pan to distribute evenly. Roast another 3 mins to heat up the reduction. Salt to taste.