Ingredients:
6 medium potatoes
1 teaspoon of dried rosemary
1 tablespoon of salt
1 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
4 tablespoons of olive oil
Directions:
Preheat oven to 425 degrees.
Wash and dry potatoes.
Cut the potatoes in half lengthwise, then into narrow wedges about 1 inch thick. Try to cut them all the same size so that they’ll cook evenly.
Stick all the cut potatoes into a clean plastic bag.
Now add the spices to the bag. (Adjust the amount of spices according to your taste)
Pour the olive oil over the potatoes.
Close the bag and gently squish everything together with your hands.
Empty the bag of potatoes onto the baking sheet with sides.
Place the baking sheet in the oven.
Roast the potatoes for about 20 minutes. Then turn them over using a spatula or a pair of tongs.
Roast for an additional 20 to 30 minutes, depending how browned and crispy you like them.