Recipe – Oven-Roasted Rosemary Potato Wedges

If you feel up to baking, then these oven-roasted Rosemary potato wedges are a nice side dish. Especially, during cooler weather when the oven heat will help warm the house and the warm potatoes will warm the soul. This oven-roasted Rosemary potato wedge recipe is easy to make.

Serving

Wedges are an easy, delicious alternative to mashed or boiled potatoes! Perfectly crispy on the outside with soft insides – wedges make for an irresistibly delicious side dish served alongside meats, poultry or vegetable soup! They take minutes to make, yet still taste absolutely fantastic!

Oven-Roasted Rosemary Potato Wedges can be easily prepared by cutting potatoes into wedges, then coating them in oil, rosemary and garlic prior to roasting. Good-quality olive oil provides optimal flavor and texture in this recipe; other herbs and spices such as thyme, oregano and parsley may add depth of flavor if you desire an alternative Mediterranean taste; you could also try a pinch of chili powder if desired for something spicy!

These roasted potato wedges make an easy, delicious side dish perfect for almost any meal – especially chicken or steak dinner! Additionally, they make for great party fare as their preparation can even be done ahead of time and frozen for easy convenience.

If you want your potato wedges to be extra crunchy, parboiling before roasting them may help. While this step is optional, it will make the potatoes crispier and prevent them from sticking to the baking sheet. After washing and scrubbing the potatoes, soak them for 30 to 1 hour in cold water – you should notice it turning white as its starches begin to come out of solution – before rinsing well and pat drying before adding to the oven.

Medium-sized Yukon Gold potatoes work best with this recipe; Russets or Kennebecs will also work. If fresh rosemary is unavailable, dried leaves or ground rosemary can be substituted. Alternatively, experiment with other herb mixes or spice blends such as curry powder, garlic salt onion salt pepper.

Ingredients

• 4 large potatoes, unpeeled and cut into wedges
• 1 medium sweet onion, finely chopped
• 2 cloves garlic, minced
• 1 Tablespoon, minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• ½ teaspoon salt (optional)
• ¼ teaspoon pepper (optional)
• ¼ teaspoon red pepper (optional)

Directions

• Preheat oven to 400^o F / 200 ^o C/ Gas Mark 6
• Put all ingredients in a large sealable plastic bag.
• Seal bag and toss to coat potato.
• Then, gently pour into a 9 x13-inch baking pan and spread evenly.
• Bake uncovered for 45 to 50 minutes, turning potatoes over once about mid-way through.