Roasted Potato Wedges with Rosemary Butter

Ingredients

• 1 ½ tablespoons olive oil
• 1 teaspoon fresh rosemary
• 1 teaspoon kosher salt
• 2 pounds russet (baking) potatoes (preferably organic)
• ¼ teaspoon black pepper
• 1 ½ tablespoons unsalted butter

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil. Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides dow...

View full recipe at Epicurious