PAIR WITH DANZANTE MERLOT

Serves 4 as main course

DIRECTIONS

Heat oven to 450 F.
Combine lemon zest, rosemary and salt, blend together until well combined.
Wash and dry potatoes, cut into 1/2" to 3/4" wide wedges. Toss potato wedges and shallots together with olive oil. Turn in a single layer into a large baking pan. Cook until crispy on the outside and soft in the center, about 20 minutes.
Generously sprinkle crispy potatoes with lemon rosemary salt. 

Serve warm.