Publisher Photo
Publisher Photo
This recipe is perfect for company and get delicious, delicate flavor from the rosemary.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

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
  • 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 and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.
Originally published as Oven-Roasted Potato Wedges in The Taste of Home Cookbook 2006, p343

Nutritional Facts

1 each: 398 calories, 4g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 10g protein.

  • 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
  • 1/4 teaspoon pepper
  1. 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 and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.
Originally published as Oven-Roasted Potato Wedges in The Taste of Home Cookbook 2006, p343

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