Yukon gold potatoes
cup vegetable oil (125 mL)
Tbsp black pepper (25 mL)
Tbsp kosher salt (25 mL)
Tbsp fresh rosemary, finely chopped (25 mL)
cup kosher salt (125 mL)
Tbsp red chili flakes (15 mL)
Preheat oven to 400 degrees F (200 degrees C)
Wash potatoes and cut each potato into 8 wedges. Toss in a bowl with oil, salt and pepper, and chopped rosemary.
Bake on a baking sheet in a single layer for 40-45 minutes, or until tender, crisp and
Place 3-5 wedges in each cone and serve with chili salt and mayonnaise for dipping!