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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.


  • 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

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