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Ingredients
1 1/2 tablespoons olive oil
2 pounds russet (baking) potatoes
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary
Instructions
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.
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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 down, in baking
pan, then cover pan tightly with foil and roast 10 minutes.
Remove foil and roast 10 minutes more. Loosen potatoes
with a metal spatula, then turn over onto other flat
sides and roast until tender and golden, about 10 minutes.
While potatoes roast, melt butter with rosemary in
a small saucepan over moderately low heat. Loosen potatoes
with spatula, then transfer to a serving dish or plates
and spoon rosemary butter over them.
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