Home > Recipes > Oven-Roasted Potato Wedges

Oven-Roasted Potato Wedges Recipe

Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.—Ellen Benninger, Stoneboro, Pennsylvania

This recipe is:

Diabetic Friendly

[X]

Rate Oven-Roasted Potato Wedges Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Oven-Roasted Potato Wedges Recipe

Prep: 10 min. Bake: 45 min.

Yield: 8 Servings

10 45 55

Ingredients

4 unpeeled baking potatoes (2 pounds)
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions

Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.

Diabetic Exchanges: One serving (prepared without salt) equals 1 starch, 1 fat; also, 114 calories, 5 mg sodium, 0 cholesterol, 19 gm carbohydrate, 2 gm protein, 4 gm fat.

Originally published as Oven-Roasted Potato Wedges in Taste of Home August/September 1997, p41