Rosemary Roasted Potatoes

Name: Rosemary Roasted Potatoes
Ingredients: 1 1/2 lbs (750 g) "B" size red potatoes (about 2 in./5 cm in diameter), unpeeled; 1 tbsp (15 mL) vegetable oil; 1 tbsp (15 mL) fresh rosemary leaves, finely chopped; 2 garlic cloves, pressed; 3/4 tsp (4 mL) salt

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Servings: 4

Cost: $3.31 /serving

Ingredients

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1 1/2 lbs (750 g) "B" size red potatoes (about 2 in./5 cm in diameter), unpeeled1 tbsp (15 mL) vegetable oil1 tbsp (15 mL) fresh rosemary leaves, finely chopped2 garlic cloves, pressed3/4 tsp (4 mL) salt

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Instructions

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Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.