Baked Potato Wedges

This recipe is from Barefoot Contessa Family Style (Ina Garten).

I make these potato wedges with chicken or fish. Tonight we had them with crispy catfish filets. You can very the seasonings any way you would like. I like lots of garlic!

Ingredients
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Directions
Preheat the oven to 400 degrees F.

Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. (I find it easier to make 8 wedges out of one potato). Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turn and bake 20 minutes more. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.