Rosemary Roasted Potato Wedges

Rosemary Roasted Potato Wedges Recipe
James Carrier
Makes 4 servings


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4 russet potatoes (8 oz. each)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper


Scrub 4 russet potatoes (8 oz. each) and cut lengthwise into 3/4-inch-thick wedges; pat dry. In a large bowl, mix potatoes with 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread level in a 10- by 15-inch nonstick baking pan. Bake in a 450° regular or convection oven, turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced, 35 to 40 minutes.

Created date

May 2004

Nutritional Information

Calories 210
Caloriesfromfat 15 %
Protein 4.9 g
Fat 3.6 g
Satfat 0.5 g
Carbohydrate 41 g
Fiber 3 g
Sodium 301 mg
Cholesterol 0.0 mg