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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rosemary Baked Potato Wedges Recipe

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This recipe for Rosemary Baked Potato Wedges is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
1 tbsp butter, melted
2½ pounds Yukon Gold potatoes, scrubbed and cut into wedges
⅓ cups flour
⅓ cups bread crumbs
1 tbsp chopped fresh rosemary
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp salt
Directions:
Directions:
Preheat an oven to 450º.
Prepare a baking sheet with cooking spray.
Stir together the olive oil and melted butter.
Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat.
Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir.
Spread the potato wedges in single layers on the baking sheet.
Bake until browned, about 45 minutes.

(new)
Number Of Servings:
Number Of Servings:
Makes 2.5 pounds
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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