Rosemary Roasted Potato Wedges

Simple, low maintenance, and a general crowd pleaser, rosemary potato wedges are a classy way to dress up this staple starch.


Rosemary Roasted Potato Wedges
5 potatoes (red skinned are great, but it really works with any kind you like) cut into wedges. Try to be uniform.
2 tbsp olive oil
2 tsp garlic powder
1 tbsp dried rosemary (crushed into smaller needles)
1 tsp paprika
2 tsp salt

1. Turn oven to 350 degrees F, middle rack.
2. On a sheet pan covered in aluminum foil, toss potatoes with olive oil and herbs until coated.
3. Place potato wedges standing up (on the round edge) so that the flat edges are exposed to the most heat.
4. Cook for 30 minutes. Stir and rotate wedges and roast for another 10-15 minutes until crispy.
5. Serve when cool enough to handle.