Rosemary Roasted Potato Wedges
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 large baking potatoes unpeeled
- 4 tablespoons (1/4 cup or 60 ml) olive oil
- 1 tablespoon minced fresh rosemary leaves
- 1/2 teaspoon finishing salt like flaky sea salt (optional)
- Carbohydrate 43.0896175 g
- Cholesterol 0 mg
- Fat 0.227105 g
- Fiber 5.45837511730194 g
- Protein 4.9883625 g
- Saturated Fat 0.065675 g
- Serving Size 1 1 serving (247g)
- Sodium 216.3786 mg
- Sugar 37.6312423826981 g
- Trans Fat 0.046985 g
- Calories 190 calories
Heat the oven to 400º F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.Prepare Potato Wedges: Scrub and rinse potatoes then cut each potato into 6 long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, 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 3 tablespoons of olive oil, salt, pepper and rosemary. Spread the potatoes in a single layer, cut side down on the baking sheet.Bake Potatoes: Bake the potatoes, turning to other cut side 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.
