BECKY LUIGART-STAYNER
Yield
6 servings (serving size: 5 wedges)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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

Ratings & Reviews

amynumber6's Review

amynumber6
November 17, 2011
N/A

user's Review

user
October 13, 2010
This is a good basic roasted potato recipe but versatile as well. I've tried many different spice and herb combinations usually with good result.