A simple side dish of red
potato wedges tossed in olive oil and rosemary and roasted until
fork tender.
Rosemary
Roasted Potato Wedges
- 8 medium red potatoes,
scrubbed and cut into wedges
3 tablespoons olive oil
2 teaspoons crushed rosemary
1 teaspoon salt
- Toss potato wedges with
oil, place in shallow roasting pan and sprinkle evenly with rosemary
and salt.
- Roast in 350°F (175°C)
oven for 45 minutes to an hour, until golden brown and fork tender.
Serves 8.
Recipe provided courtesy
of Pork, The Other White Meat.
