Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Yield: 4 servings
Ingredients: 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

Ingredients

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

Directions

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.
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.