The Leaning Tower of Crispy Potatoes

I worked with Curtis Stone on Take Home Chef as his Asst./Food Stylist on a few episodes, and these roasted bambinos will be a stellar addition to your Italian Feast.

Courtesy of Curtis Stone.

Ingredients

6 Whole Potatoes, peeled and cut into wedges
3 Tablespoon Olive Oil
Salt and Freshly Ground Pepper to taste

Directions

Preheat the oven to 450 degrees.

Place two heavy large baking sheets in the oven for 5 minutes until hot.

Remove the baking sheets from the oven and drizzle them with oil.

Arrange the potatoes in a single layer atop the hot baking sheets and sprinkle with salt and pepper. Turn the potatoes to coat with the oil.

Roast for 20 minutes. Then use tongs to flip the potatoes over.

Continue baking until the potatoes are tender and crispy on all sides, about another 20 minutes.

Spoon the potatoes into a large bowl in the form of a makeshift tower. Garnish with a few sprigs of fresh rosemary and serve.