Roasted Potato Wedges with Rosemary Butter

Roasted Potato Wedges with Rosemary Butter
Photo by Romulo Yanes


  • 1 ½ tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 teaspoon kosher salt
  • 2 pounds russet (baking) potatoes (preferably organic)
  • ¼ teaspoon black pepper
  • 1 ½ tablespoons unsalted butter

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil. Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides dow...

View full recipe at Epicurious


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