Roasted Potato Wedges w/Rosemary


Roasted Potato wedges with Rosemary


1 ½ lbs red-skinned potatoes*

¼ cup Tasteful Additions Rosemary Olive Oil

1 tsp Tasteful Additions Spanish Rosemary Fusion salt

½ tsp freshly ground black pepper

Finely shredded parmesan cheese


Preheat the oven to 400 degrees.

Cut potatoes in quarters or eighths and mix in a bowl with olive oil, salt, and pepper.  Toss potatoes until coated.

Spread in a single layer on a baking sheet and roast in oven for 45 minutes to an hour or until crispy and brown.  Turn potatoes once during roasting.  Remove from oven.  If desired, drizzle with a bit more of the rosemary oil after roasting.

Scatter with plenty of parmesan cheese and serve. 

Our customers tell us these potatoes are “off the charts”!


 *Note:  Pressed for time?  You can “cheat” by using purchased frozen potato wedges from the supermarket!  Just make sure they are plain and not flavored.

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