Roasted Potato Wedges With Rosemary Butter – a delicious recipe with olive oil, russet, kosher salt, black pepper, unsalted butter, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put oven rack in lower third of oven and preheat oven to 500u00b0F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
2
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
3
While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.
264
kcal
Calories
10
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 2 lb russet (baking) potatoes (preferably organic; about 4 medium), 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and more.
Yes, Roasted Potato Wedges With Rosemary Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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