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Rosemary Potato Wedges Recipe

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This recipe for Rosemary Potato Wedges is from Fishman 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:  
4 medium white of Yukon Gold potatoes (about 1½-2 lbs.)
4 strips bacon
3 T. olive oil
⅔ cup finely chopped onion
¾ tsp. salt
¼ tsp. ground black pepper
1 T. minced fresh rosemary
Directions:
Directions:
1. Peel the potatoes and cute each in halt lengthwise. Place in a steamer basket set over water at a low boil. Steam until tender, about 20-25 minutes. Remove the potatoes from the pan. When cool enough to handle, cut each potato half into 2 wedges.
2. Cook the bacon in a large (12 inch) cast iron skillet, over medium heat until crisp. Transfer the bacon to a paper-towel-lined plate and drain off the fat. Pour the olive oil into the pan. Add the onion and saute about 5 minutes until tender.
3. Then add the potato wedges, salt and pepper; cook, stirring occasionally, until light golden brown, about 6-10 minutes. Add half of the rosemary after 5 minutes.Crumble the bacon and stir into the potatoes with the remaining rosemary. Cook for another minute and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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