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James Carrier Photo by: James Carrier

Rosemary Roasted Potato Wedges

This recipe goes with Kobe Pepper Filet Mignon

Sunset DECEMBER 2003

  • Yield: Makes 4 servings


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


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.

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

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Rosemary Roasted Potato Wedges recipe