In southern California, there aren’t many that boast acreage of farmlands filled with gardens, because there are just too many of us on the crowded coast. My great dad is good with dirt and flowers and the like, so he has a bit of space in the backyard where he grows vegetables and herbs. After a few years of negligence, the rosemary was one of the last crops standing, a sturdy shrub that blooms purple flowers perennially. This weed is one that flourishes all over my suburban town, and the smell of rosemary still reminds me of home.
Red potatoes are the kind you want to roast, since they’re waxier and keep their structure better as they undergo the high heat.
I would guess that most folks in this country have had potato wedges at one time or another. We used to get chicken and potato wedges from the deli on our way to the amphitheatre to see my mom’s shows. I don’t eat chicken anymore, but these potato wedges + the rosemary bring me the nostalgia of feeling cared for as a kid. And someday, I’ll make potato wedges for someone else, even if I can’t keep the garden tended properly.
8-10 small red potatoes
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp finely chopped fresh rosemary
sea salt & black pepper to taste
Clean your potatoes, and chop into fourths. Toss to coat with the olive oil and vinegar, adding the rosemary and spices to taste. Lay out on a baking pan so that the wedges are separated from one another, and bake for about 50 minutes at 350 degrees Fahrenheit, turning the wedges on their sides after the first 30 minutes. They will cook throughly on the first side, and the turning allows for browning to occur on each side. Take them out when they look like you want to eat them. Wait for them to cool for at least 10 minutes, as they will be piping hot inside.