Roasted Potato Wedges

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Roasted Potato WedgesRecipe
Photo: Jason Wallis; Styling: Cindy Barr


Roasted Potato Wedges are the ideal complement to a delicious main dish.

Serves 4 (serving size: 6 wedges)


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3 (8-ounce) baking potatoes
1 tablespoon minced fresh rosemary
1 tablespoon canola oil
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt


Place a baking sheet in oven. Preheat oven to 450°. Cut each ­potato lengthwise into 8 wedges. Combine potatoes, rosemary, canola oil, pepper, and salt in a large bowl; toss to coat. Place ­potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes.

Created date

August 2013

Nutritional Information

Calories 168
Fat 3.7 g
Satfat 0.3 g
Sodium 156 mg