Roasted Potato Wedges with Fresh Rosemary
These crispy roasted potatoes are tossed in olive oil and with dollops of butter and fresh rosemary to make them the best you ever had!
Servings: 6
Calories: 297kcal
Ingredients
- 6 medium potatoes, peeled and cut (Yukon gold, white or small red)
- 4 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 1 tsp salt
- pinch black pepper
- 1 stem fresh rosemary, roughly chopped
Instructions
- Preheat to 425°F.
- Cut the potatoes to your preference, either French fry style, quarters, or roughly cut into cubes. Arrange and spread the cut potatoes on a large baking sheet.
- Add the olive oil, salt, pepper, and rosemary to the potatoes and toss until well coated. An option, is to toss the potatoes in a large bowl with the olive oil, salt and rosemary, then adding it to the baking sheet. Place dollops of butter evenly over the potatoes.
- Bake for about 45-50 minutes until golden and crispy, turning them over after 20 minutes of baking.
- Serve them immediately. Garnish with fresh rosemary.
Nutrition
Calories: 297kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 401mg | Potassium: 900mg | Fiber: 5g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 2mg