Rosemary Baked Potato Wedges

Rosemary Baked Potato Wedges

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.

Makes approximately 6 servings

You Will Need

Directions

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NUTRITION PER SERVING: Serving Size 1/6 of recipe (about 4 wedges) / Calories 270 / Protein 5 g / Carbohydrate 43 g / Dietary Fiber 6 g / Total Sugars 2 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 403 mg
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/25718/rosemary-roasted-potato-wedges/