A pretty basic recipe. I didn't appreciate the fact that the spuds stuck to the heated pan causing a mess to clean up. I did toss in a few garlic cloves to roast along with the potatoes.
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
More From Cooking Light
- Calories: 168
- Fat: 3.7g
- Saturated fat: 0.3g
- Sodium: 156mg
- 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.
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