Roasted Potato Wedges with Rosemary Butter

Name: Roasted Potato Wedges with Rosemary Butter
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon kosher salt; 2 Tbsps olive oil; 907 grams russet (baking) potatoes (preferably organic; about 4 medium); 2 Tbsps unsalted butter

Roasted Potato Wedges with Rosemary Butter might be just the side dish you are searching for. This recipe makes 4 servings with 264 calories, 5g of protein, and 10g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up russet potatoes, olive oil, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes.

Ingredients you will need

Pepper

Potato

Salt

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Aluminum Foil

Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.

Ingredients you will need

Potato

Equipment you will use

Spatula

Aluminum Foil

While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

Ingredients you will need

Potato

Rosemary