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


Ingredients
  • 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
Directions
  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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