ROSEMARY BAKED POTATO WEDGES RECIPES

Name: Rosemary Baked Potato Wedges
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes approximately 6 servings
Cuisine: American
Ingredients: 4 large baking potatoes, unpeeled; 4 tablespoons (60 ml) olive oil; 1/2 teaspoon fine sea salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary; Pinch finishing salt, like flaky sea salt, optional

ROSEMARY BAKED POTATO WEDGES - INSPIRED TASTE

Rosemary Baked Potato Wedges - Inspired Taste image

Oven-baked potato wedges that are perfectly browned and crisp on the outside and tender on the inside. If you have one, a nonstick baking sheet works really well here. Baked potato wedges tend to stick to the pan, which can be annoying. The nonstick baking sheet not only helps to prevent sticking, but the darker finish also helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a pan that’s heavier duty. To prevent as much sticking as we can, we do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, we use a good amount of olive oil (about one tablespoon per potato). Some of the oil goes onto the baking sheet, and the rest gets tossed with the soaked and dried potatoes.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 6

Ingredients

4 large baking potatoes, unpeeled
4 tablespoons (60 ml) olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
Pinch finishing salt, like flaky sea salt, optional

Steps:

Heat the oven to 400 degrees F. Evenly coat a large baking sheet with one tablespoon of the olive oil.
Scrub and rinse potatoes then cut each potato into six long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, and then spread out onto a clean dish towel and pat very dry.
Dry the bowl the potatoes were soaking in, add potatoes back to the bowl and toss with remaining three tablespoons of olive oil, salt, pepper, and rosemary.
Spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Sprinkle with a little extra salt (if desired) and serve.

Nutrition Facts : ServingSize 1/6 of recipe (about 4 wedges), Calories 270, ProteinContent 5 g, CarbohydrateContent 43 g, FiberContent 6 g, SugarContent 2 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 0 mg, SodiumContent 403 mg

ROSEMARY ROASTED POTATO WEDGES RECIPE | MYRECIPES

Rosemary Roasted Potato Wedges Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

4 russet potatoes (8 oz. each)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary leaves
½ teaspoon salt
¼ teaspoon pepper

Steps:

Scrub 4 russet potatoes (8 oz. each) and cut lengthwise into 3/4-inch-thick wedges; pat dry. In a large bowl, mix potatoes with 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread level in a 10- by 15-inch nonstick baking pan. Bake in a 450° regular or convection oven, turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced, 35 to 40 minutes.

Nutrition Facts : Calories 210 calories, CarbohydrateContent 41 g, FatContent 3.6 g, FiberContent 3 g, ProteinContent 4.9 g, SaturatedFatContent 0.5 g, SodiumContent 301 mg

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