Recipe information
Yield
4 to 6 Servings
Ingredients
2
pounds large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2
tablespoons extra-virgin olive oil
2
teaspoons fleur de sel
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Preparation
Step 1
Place rack in center of oven. Preheat to 450°F.
Step 2
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 minutes, then reduce oven temperature to 400°F. Continue to roast until potato wedges are tender and golden, about 30 minutes longer.