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Rosemary Roasted Potato Wedges


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  • 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)


Servings 6


Step 1

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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