Rosemary Roasted Potato Wedges
A simple side dish of roasted red potato wedges seasoned with rosemary and sea salt.
8 medium red potatoes, scrubbed and cut into wedges
3 tablespoons olive oil
2 teaspoons crushed rosemary
1 teaspoon sea salt
- Toss potato wedges with oil, place in shallow roasting pan and sprinkle evenly with rosemary and salt.
- Roast in 350°F (175°C) oven for 45 minutes to an hour, until golden brown and fork tender.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.