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

TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD: 8 servings.

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

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 if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

Nutrition Facts

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