Solid recipe, easy side dish.
Rosemary Roasted Potato Wedges
James Carrier
Yield: Makes 4 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 210
- Calories from fat: 15%
- Protein: 4.9g
- Fat: 3.6g
- Saturated fat: 0.5g
- Carbohydrate: 41g
- Fiber: 3g
- Sodium: 301mg
- Cholesterol: 0.0mg
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
Preparation
- 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.
Rosemary Roasted Potato Wedges Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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