Roasted Potato Wedges are the ideal complement to a delicious main dish.

Adam Hickman
Recipe by Cooking Light October 2013

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Jason Wallis; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 6 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

168 calories; fat 3.7g; saturated fat 0.3g; sodium 156mg.