Rosemary Roasted Potato Wedges
- 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)
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
0.5 sat fat