Rosemary Potato Wedges

Rosemary Potato Wedges
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 5 red potatoes (about 1 3/4 pounds)
  • 5 red potatoes (about 1 3/4 pounds)
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 1 teaspoon dried rosemary
  • + 3 more ingredients
    • ¼ teaspoon pepper
    • ¼ teaspoon pepper
    • 1 tablespoon olive oil

Preheat oven to 450°. Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish. Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well. Bake at 450° for 30 minutes or until tender, stirring occasionally.

View full recipe at My Recipes

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