Roasted Potato Wedges
This potato side dish couldn't be easier.
- 2 pounds red potatoes (4-5 large potatoes), unpeeled
- 2 garlic cloves, pressed
- 1/4 cup olive oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preheat oven to 450°F. Using Crinkle Cutter, cut potatoes in half lengthwise into wedges, each about 1 inch wide. Place wedges in Rectangular Baker. Press garlic over potatoes with Garlic Press. Add remaining ingredients; toss to coat evenly. Spread potatoes in single layer on bottom of Baker. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
- 6 servings
Nutrients per serving:
Approximately 220 calories and 9 grams of fat per serving