GARLIC ROASTED RED POTATO WEDGES WITH OLIVE OIL AND ROSEMARY
Categories Potato Side Kid-Friendly Backyard BBQ Fall Spring Summer
Yield 4-6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes. In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes. Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan. Place back in oven for another 15 minutes, then flip again and bake for another 10-15 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.
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Blues Clue's
[email protected]These potato wedges were a bit bland for my taste. I would add more herbs and spices next time.
Zia uddin Khan
[email protected]I've been making this recipe for years and it never disappoints. The potato wedges are always perfectly roasted and the rosemary and olive oil give them a delicious flavor.
Wumani Gambo Shilatu
[email protected]These potato wedges were easy to make and they were a hit with my family. I will definitely be making them again.
James Bordenaro
[email protected]I made these potato wedges in my air fryer and they turned out great! They were crispy on the outside and fluffy on the inside.
Lotti Adams
[email protected]These potato wedges were delicious! I served them with a dipping sauce made from sour cream, chives, and dill. They were a perfect side dish for my grilled chicken.
Elijah Matson
[email protected]These potato wedges were a bit too salty for my taste. I would use less salt next time.
Ricardo Gonzales
[email protected]I'm not a big fan of rosemary, so I omitted it from the recipe. The potato wedges were still delicious, but I think they would have been even better with the rosemary.
mahmad zana
[email protected]I made these potato wedges for a party and they were a huge hit! Everyone loved them. They were crispy on the outside and fluffy on the inside.
Syed Tamim ahmed
[email protected]These potato wedges were delicious! The rosemary and olive oil gave them a really nice flavor. I would definitely make them again.
Shakil Islam
[email protected]The potatoes were a bit undercooked for my liking. I would cook them for a few minutes longer next time.
Fahad Rajpoot
[email protected]These potato wedges were a bit too oily for my taste. I think I would use less olive oil next time.
Oghenetano Ubiomo
[email protected]I followed the recipe exactly and the potatoes came out perfect. They were crispy on the outside and fluffy on the inside. The rosemary and olive oil gave them a delicious flavor.
ajit Shrestha
[email protected]These potato wedges were so easy to make and they turned out so delicious! I will definitely be making them again.
Alongir Hossen
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The potatoes are always perfectly roasted, and the rosemary and olive oil add a nice touch of flavor.
pervaiz khan
[email protected]These garlic roasted red potato wedges were a hit at my last dinner party. They were crispy on the outside and fluffy on the inside, and the rosemary and olive oil gave them a delicious flavor.