Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.—Ellen Benninger, Stoneboro, Pennsylvania
- 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
- 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.
Originally published as Oven-Roasted Potato Wedges in Taste of Home August/September 1997, p41
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