Menu Enter a recipe name, ingredient, keyword...

Rosemary Potato Wedges


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 3/4 pounds red potatoes (5 whole)
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Servings 1


Step 1

Preheat oven to 450º.

Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11×7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

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

Serving Size: 5 wedges

You'll also love

Review this recipe

Potato "Tostones" Filet Mignon with Roasted Potatoes and Asparagus