Rosemary Potato Wedges

Rosemary Potato Wedges Recipe


6 servings (serving size: 5 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 119
Caloriesfromfat 18 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 22.1 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 107 mg
Calcium 20 mg


5 red potatoes (about 1 3/4 pounds)
1 tablespoon olive oil
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 450°.

Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

Bake at 450° for 30 minutes or until tender, stirring occasionally.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note