Rosemary Roasted Potato Wedges

Rosemary Roasted Potato Wedges
Rosemary Roasted Potato Wedges

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    medium size baking potatoes (about 1 1/2 pounds)

  • 1 1/2

    TB olive oil

  • Vegetable cooking spray

  • 1/2

    tsp dried whole rosemary, crushed

  • 1/4

    tsp salt

  • 1/4

    tsp pepper

  • Fresh rosemary sprigs (optional)

Directions

Scrub potatoes; cut each potato lengthwise into 6 wedges. Place wedges in a bowl, and cover with cold water. Let stand 30 minutes; drain and pat dry with paper towels. Toss wedges with olive oil. Place wedges, cut side down, in a single layer on a baking sheet coated with cooking spray. Combine rosemary, salt, and pepper; sprinkle half of mixture evenly over wedges. Bake at 400 for 20 minutes; turn wedges, and sprinkle with remaining rosemary mixture. Bake an additional 25 - 30 minutes or until tender and lightly browned. Transfer wedges to a serving plate, and garnish with fresh rosemary sprigs, if desired. Per 3 wedges: 129 calories 2.9 protein 3.6 fat 0.5 sat fat 22.1 carb 2.2 fiber 0 chol 107 sodium

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