Rosemary Roasted Potatoes
1 1/2 lbs "B" size red potatoes, unpeeled
1 tbsp vegetable oil
1 tbsp fresh rosemary leaves, finely chopped
2 garlic cloves, pressed
3/4 tsp salt
- Preheat oven to 450F. 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.
Yield: 4 servings