Rosemary Baked Potato Wedges Recipe

Rosemary Baked Potato Wedges Recipe

If you have one, a nonstick baking sheet works really well here. Baked potato wedges do have a tendency to stick to the pan, which can be annoying. The nonstick baking sheet not only helps with sticking, the darker finish 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 1 tablespoon per potato). Some is spread onto the baking sheet and the rest is tossed with the soaked and dried potatoes.

Makes approximately 6 servings

You Will Need


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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
The full recipe post can be found on Inspired Taste here: