Spice in the Kitchen: Rosemary Roasted Potato Wedges

Seriously, making these is so easy, it's almost like cheating.

Rosemary Roasted Potato Wedges Recipe (vegan)
serves 2-4

  • 6 small to medium white or Yukon gold potatoes (skins left on, cut in half and then into 4 wedges/half)
  • 1 TB olive oil
  • 1-2 tsp crushed, dried rosemary (to your taste--depends on how intense of a rosemary flavor you like)
  • salt and pepper to taste
  • optional: 1/2 tsp hing or 1 TB crushed garlic
  1. Preheat oven to 450.
  2. Cut potatoes and place in bowl. 
  3. Coat potatoes in olive oil, toss.
  4. Add the other ingredients, toss.
  5. Place in a single layer on a parchment lined cookie sheet.
  6. Bake for about 20 minutes or until potatoes are nicely browned and soft enough to easily be pierced with a fork. Serve with vegan or diary sour cream.

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