Oven-Roasted Potato Wedges

Name: Oven-Roasted Potato Wedges
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings.
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

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

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.

Nutrition Facts

1 each: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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

Reviews

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delowenstein

Aug 1, 2013

Actually, I had prepared this recipe when itappeared in Taste of Home. I did adapt therecipe to suit my tastes and I thought that this was a delicious recipe! I used: 1/4 cupof olive or vegetable oil, 1 tsp. Italian seasoning, 3 lbs. unpeeled Red Bliss potatoes, cut in half. I baked 50 minutes or until tender at 400o F. I admit that when I made these potatoes, I polished them off myself-they were THAT good!Thank you, Ellen Benninger, for sharing your recipe! delowenstein
Zsa Zsa Kay

Sep 1, 2012

love. love, love..