Roasted Potato Wedges with Rosemary Butter

Potatoes are one of the most widely consumed vegetables in the world and were first cultivated by the Incas in Peru over 7,000 years ago.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Roasted Potato Wedges with Rosemary Butter

Cooking Method: Roasting Cuisine: American, European Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 24 ounce Potatoes
• 4 tablespoon Butter
• 2 teaspoon Fresh Rosemary
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the potatoes into wedges.
3. Melt the butter in a small saucepan and add the rosemary, salt, and black pepper.
4. Toss the potato wedges in the rosemary butter mixture until well coated.
5. Arrange the wedges on a baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
7. Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 1g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.