Saturday, February 2, 2008

Rosemary Potato Wedges

I made these. First, if you find 5 red potatoes that weigh 1.75#s let me know. I found that it was closer to 15. So my wedges were smaller. Other than that, this recipe was pretty easy. It probably would taste good with ketchup (I eat all french fry-like recipes with ketchup) but I just didn't this time. Will make again.



Rosemary Potato Wedges

5 red potatoes (about 1 3/4 pounds)
1 tablespoon olive oil
1 teaspoon dried rosemary (I used 1.5 TBSP Fresh)
1/4 teaspoon salt (I used 1/2 tsp Kosher salt)
1/4 teaspoon pepper


Preheat oven to 450°.

Cut each potato lengthwise into 6 wedges. Pat dry with paper towels; place in an 11 x 7-inch baking dish (I put on a cookie sheet...forgot to use PAM, don't forget to use PAM). Drizzle with oil. Sprinkle with rosemary and remaining ingredients; toss well.

Bake at 450° for 30 minutes or until tender, stirring occasionally.

Yield: 6 servings (serving size: 5 wedges)

CALORIES 119 (18% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 107mg; FIBER 2.4g; IRON 1.8mg; CARBOHYDRATE 22.1g

Cooking Light, NOVEMBER 1997

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