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Photo: Jason Wallis; Styling: Cindy Barr  

Roasted Potato Wedges

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

This recipe goes with Herb-Rubbed New York Strip with Sautéed Peas and Carrots

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 6 wedges)


  • 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 3.7g
  • Saturated fat: 0.3g
  • Sodium: 156mg

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Roasted Potato Wedges Recipe