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–+ servings

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!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Side Dish
Calories: 297
Ingredients Method Nutrition

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

Method
 

  1. Preheat to 425°F.    
  2. 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.
  3. 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.  
  4. Bake for about 45-50 minutes until golden and crispy, turning them over after 20 minutes of baking.    
  5. Serve them immediately. Garnish with fresh rosemary.

Nutrition

Calories: 297kcalCarbohydrates: 37gProtein: 4gFat: 15gSaturated Fat: 5gTrans Fat: 1gCholesterol: 15mgSodium: 401mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 184IUVitamin C: 42mgCalcium: 28mgIron: 2mg

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