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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

xRosemary Baked Potato Wedges Recipe

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This recipe for xRosemary 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
2 1/2 pounds Yukon Gold potatoes, scrubbed and cut into wedges
1/3 cups flour
1/3 cups bread crumbs
1 tbsp. chopped fresh rosemary
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 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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