Lunch: Rosemary Roasted Potato Wedges Recipe | MyRecipes
Ingredients
4 russet potatoes (8 oz. each)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Scrub 4 russet potatoes (8 oz. each) and cut lengthwise into 3/4-inch-thick wedges; pat dry. In a large bowl, mix potatoes with 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread level in a 10- by 15-inch nonstick baking pan. Bake in a 450 ° regular or convection oven, turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced, 35 to 40 minutes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
