Crispy Rosemary Potatoes
"These potato wedges come out crispy and tasty. The side that is in contact with the pan will have a well-done edge that is scrumptious!"
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs red baby potatoes, cut into wedges
- fresh rosemary or dried rosemary
- 1⁄4 cup cooking oil
- cooking spray
- salt and pepper
- reynolds release aluminum foil (optional)
directions
- Preheat the oven to 400 degrees F.
- Cut the potatoes into uniform wedges.
- Line a large baking pan with Reynolds Release foil for easy cleanup, or use a non-stick baking sheet.
- Pour the cooking oil onto the baking pan.
- Spread the potato wedges out on the baking pan.
- Spray the wedges liberally with the cooking spray so that the salt, pepper and rosemary will stick to them.
- Top with salt, pepper and rosemary to taste.
- Bake in the oven for approximately 40 minutes, or longer if you want them to be super-crispy.
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RECIPE SUBMITTED BY
I live in Sylvester, GA. I am a 37 year old English/Language Arts teacher on the high school level, so I am alwasy looking for and coming up with quick and easy recipes to prepare delicious meals for my loving husband Richard, my 19 month old daughter, Hayleigh, and my elderly mother who lives with us. It is a real challenge coming up with things that everyone likes sometimes!!!
I also raise Quarter Horses, Paint Horses, and goats. They all live on my in-law's property, about 23 miles one way from my house, so we have busy, busy days around here!
