Preheat oven to 450 F.

Line 2 cookie sheets with parchment paper.

Add potato wedges to large bowl.

Add olive oil and toss potatoes in it so it coats them.

Sprinkle rosemary, garlic and salt over potatoes and mix around so all of the potatoes get coated.

Once all the fries look sufficiently coated.

Pour onto cookie sheets and spread out so they can all lay flat.

Roast for 20 minutes, flip potatoes over and roast for 10 minutes more.

Carefully remove the parchment paper from under the potatoes and spread potatoes out evenly on the pan again. This will help the potatoes get nice and crispy on both sides. You can keep the parchment paper there but it will add to the cook time.

Flip over again and roast for 10 minutes more, then again and 5 minutes more.

Potatoes should be done at this point but you can continue flipping every 5 minutes until potatoes are at there desired crispness. The thickness of your wedges will determine how long it takes to get a good color and crisp.

Add more salt to taste.

Enjoy!