| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 medium red potatoes cut in wedges
- 8 teaspoons olive oil
- 2 teaspoons chopped garlic
- 2 teaspoons chopped rosemary leaves
- Salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- Place potatoes in pot and add water to cover. Bring water to a boil. When the water is brought to a boil, turn heat off and remove from stove top. Strain potatoes and place in a mixing bowl. Add olive oil, garlic, rosemary, salt and pepper, to taste, and toss to combine.
- Place the potato wedges on a sheet pan and roast in the oven, stirring often with spatula until golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 514 mg |
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 514 mg |
Reviews
Easy and delicious! I was looking for a quick cooking roasted potato recipe and I’ve now found my staple technique! I used a potato medley of purple, Yukon and red baby potatoes. I added them to the water whole due to their small size. I cut each potato in half, and added spices and oil (I was making breakfast roasted potatoes so they were flavored a little differently). I roasted for 20 minutes and they were golden brown and lightly crispy on the outside with a very tender inside. Thanks Bobby!