Rosemary Roasted Potatoes

By tbarg

Pampered Chef

Ingredients

• 1 1/2 lbs size red potatoes, unpeeled
• 1 Tbsp vegetable oil
• 1 Tbsp fresh rosemary leaves, finely chopped
• 2 garlic cloves, pressed
• 3/4 tsp salt

Preparation

Step 1

Preheat oven to 450F. Cut potatoes into wedges using veggie wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.
Arrange wedges in a single layer on large stone pan. Bake 12-15 minutes; remove pan from oven. Carefully turn wedges over and bake an additional 12-15 minutes or until golden brown.