Rosemary Roasted Potato Wedges |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Kobe Pepper Filet Mignon Ingredients:
4 russet potatoes (8 oz. each) |
1 tablespoon olive oil |
1 tablespoon chopped fresh rosemary leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Scrub 4 russet potatoes (8 oz. each) and cut lengthwise into 3/4-inch-thick wedges; pat dry. In a large bowl, mix potatoes with 1 tablespoon olive oil, 1 tablespoon chopped fresh rosemary leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread level in a 10- by 15-inch nonstick baking pan. Bake in a 450° regular or convection oven, turning occasionally with a wide spatula, until potatoes are golden brown and tender when pierced, 35 to 40 minutes.
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