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Veggie Wedger


Rosemary Roasted Potatoes

1 1/2   lbs (750 g) B size red potatoes (about 2-in./5-cm in diameter), unpeeled
1   tbsp (15 mL) vegetable oil
1   tbsp (15 mL) fresh rosemary leaves, finely chopped
2   garlic cloves, pressed
3/4   tsp (4 mL) salt
  1. Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.
  2. Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield: 4 servings

Nutrients per serving: Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g