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Roasted Potato Wedges

This potato side dish couldn't be easier.

Ingredients

    • 2 pounds (1 kg) red potatoes (4-5 large potatoes), unpeeled
    • 2 garlic cloves, pressed
    • ¼ cup (60 mL) olive oil
    • 1 tsp (5 mL) dried rosemary, crushed
    • 1 tsp (5 mL) dried thyme leaves
    • ½ tsp (2 mL) salt
    • ¼ tsp (1 mL) ground black pepper

Directions

  1. Preheat oven to 450°F (230°C). Using Veggie Wedger or Crinkle Cutter, cut potatoes in half lengthwise into wedges, each about 1 inch wide.
  2. Place wedges in Stone Rectangular Baker. Add remaining ingredients; toss to coat evenly. Spread potatoes in single layer on bottom of Baker
  3. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.