Recipes Roasted Potato Wedges (6-ingredient or less, Side dish)

Number of Servings
    • 3 8-ounce potatoes
    • 1 Tablespoon minced fresh rosemary
    • 1 Tablespoon canola oil
    • 3/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt



Place a baking sheet in oven. Preheat oven to 450°. Cut each potato lengthwise into 8 wedges. Combine potatoes, rosemary, canola oil, pepper, and salt in a large bowl; toss to coat. Place ­potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes.  

Nutrition Information

168 Calories, 3.7g Fat, 156mg Sodium