Ready in 1 hour 30 minutes; part of Passover collection
Try this Roasted Potato Wedges recipe, or contribute your own.
Scrub potatoes; cut each lengthwise into 6 wedges. Place in bowl. Cover with cold water. Let stand 30 min. Drain. Pat wedges dry with paper towels. Toss wedges with olive oil. Place skin side down on a baking sheet coated with cooking spray. Combine salt, dried rosemary & pepper. Sprinkle mixture evenly over wedges. Bake at 400 for about 1 hour OR until wedges are tender & browned.
timgraham1 1m agoPrepared them exactly as described and they were good. Depending on the size of your potatoes, you may want to divide them into more than six wedges.
quixii 3y ago
AuntGin 3y agoI used salt and 1/2 tsp cayenne pepper to season.....spicy and satisfying!
Roxy11temps 3y agoYUMMY!
Snero 4y ago
Becki822 4y agoGorgeous! Definitely a family favourite :-)
Buddercup 4y agoVery delicious!
sgrishka 6y agoA good basic recipe that is straightforward and simple. The roasted potato wedges were delicious, crisp on the outside and soft on the inside. We served them with a Marinated Flank Steak and Caesar Salad.