7/22/12

Garlic & Rosemary Roasted Potatoes

Potato wedges seasoned with rosemary and garlic, tossed with olive oil then baked until tender and crispy.


This is one of those dishes I've been making forever but never measured the ingredients to write a recipe. Enough people have asked me for it that I decided I would measure everything the next time I made them... which was today.

I don't always season them the exact same way but I DO always use rosemary and garlic. Mainly because I have a rosemary bush big enough hang five strands of lights on and call it a Christmas tree. 


Husband has been begging me to cut it down for years but I just can't seem to do it. I secretly imagine there's a whole colony of fairies that live in it.

Don't tell anybody.

These things are crispy like french fries but they're baked! And bursting with flavor from the garlic and rosemary!

Potato wedges seasoned with rosemary and garlic, tossed with olive oil then baked until tender and crispy.


Garlic & Rosemary Roasted Potatoes


Yield: 4 Servings
Author:
prep time: 10 Mcook time: 35 Mtotal time: 45 M
Potato wedges seasoned with rosemary and garlic, tossed with olive oil then baked until tender and crispy.

ingredients:

  • 4-5 medium potatoes (about 2 lbs.)
  • 2-3 tablespoons olive oil
  • 1 tablespoon minced rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon onion powder

instructions:

How to cook Garlic & Rosemary Roasted Potatoes

  1. Wash potatoes and cut into wedges (8-12 wedges per potato depending on size). Toss potatoes thoroughly with olive oil and remaining ingredients. Spray a very large baking sheet or two cookie sheets with cooking spray.
  2. Arrange potatoes so that each wedge is laying flat on the pan. Bake at 400 degrees for 20 minutes then turn potatoes with a spatula. Cook for an additional 12-15 or until golden brown (reduce cooking times a little if you're using small potatoes).
Oven, Roasted, baked, Rosemary, Garlic, Potatoes, taters, wedges, low fat, crispy, olive oil, recipe, best, how to
Created using The Recipes Generator


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4 comments:

  1. Ellen B Cookery7/23/12, 9:51 AM

    These look so crunchy. Just the way I like potatoes!

    ReplyDelete
  2. Unknown6/19/13, 5:06 PM

    I'm making these

    ReplyDelete
  3. Anonymous9/4/13, 2:04 PM

    I want your Rosemary tree :(. They smell so yummy. Of course you probably don't get harsh winters where you are, but what do you do with it in the winter time? Gonna try these potatoes instead of fries with club sandwiches. yummy

    ReplyDelete
    Replies
    1. Mandy Rivers9/4/13, 8:39 PM

      I think they're evergreen. I don't do anything to it. I don't even water it! It's the fairies.

      Delete

Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy

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