Recipes · Uncategorized

Roasted rosemary potato wedges

rosemary and garlic roasted potato wedges
rosemary and garlic roasted potato wedges

Tonight, I celebrated keeping a rosemary plant alive for more than three weeks with some rosemary roasted potatoes. These are easy and delicious. I had them for dinner with tzatziki and a whole wheat wrap that had roasted turkey breast, tzatziki, hummus, lettuce and tomatoes. Little Greek tastiness for an easy, mid-week meal!


  • A few sprigs of rosemary
  • Garlic
  • Small red potatoes
  • Olive oil
  • Sea Salt


  1. Preheat the oven to 400*F.
  2. Cut each potato into four wedges and set aside. Pull the rosemary leaves off of their stems and toss the stems. Dice the garlic.
  3. Place the wedges ob a baking pan that has at least a little bit of depth so that the olive oil doesn’t run off into your oven (I used a bread pan).
  4. Pour a few glugs of olive oil over the potatoes, making sure that each potato gets a bit of oil.
  5. Sprinkle garlic and rosemary. Salt generously.
  6. Bake for about 45 minutes or until potatoes are fairly soft when you stick a fork in them. Serve immediately. (Goes great with tzatziki!)

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