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Oven-Roasted Potato Wedges

 Oven-Roasted Potato Wedges
Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.—Ellen Benninger, Stoneboro, Pennsylvania
8 ServingsPrep: 10 min. Bake: 45 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, 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.
Nutritional Facts: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.