Baked Potato Wedge
This recipe is perfect for company and get delicious, delicate flavor from the rosemary.
Total TimePrep: 10 min. Bake: 40 min.
- 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
- 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.
Nutrition Facts1 each: 398 calories, 4g fat (1g saturated fat), 0 cholesterol, 176mg sodium, 84g carbohydrate (8g sugars, 8g fiber), 10g protein.
Originally published as Oven-Roasted Potato Wedges in The Taste of Home Cookbook 1st edition