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Rosemary Roasted Potato Wedges

James Carrier
Yield Makes 4 servings

Ingredients

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

Nutrition 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

How to Make It

  1. 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.