Baked Potato Wedges (Barefoot Contessa)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large baking potatoes, unpeeled4 tablespoons good olive oil1 1/2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1 teaspoon minced fresh garlic1 teaspoon minced fresh rosemary leaves
Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with kosher or sea salt and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LADNBA.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with kosher or sea salt and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LADNBA.
Nutritional Info Amount Per Serving
- Calories: 278.0
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 613.2 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 5.7 g
- Protein: 5.1 g
Member Reviews