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


  1. 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

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