Sometimes you just need an easy side dish recipe that you can stick in the oven and forget about. That’s why I love these baked rosemary potato wedges so much. Not only are they super simple to make, they compliment just about anything you can think of (steak, chicken, pork chops, etc) well. And rosemary is my go to spice for making food seem fancier than it really is, plus it’s just plain delicious! Oh and no need to peel your potatoes, the outside turns nice and crispy in the oven! Even my kids, who are anti-peel on just about everything, love them!
4 large potatoes, unpeeled
4 tablespoons olive oil
1 teaspoon garlic salt
3/4 teaspoon black pepper
1 teaspoon rosemary
Step 1: Preheat oven to 400 degrees. Clean and scrub the potatoes. Leave them unpeeled. Cut each potato into 6 thick wedges.
Step 2: Toss wedges in olive oil, garlic salt, black pepper and rosemary.
Step 3: Spread out on a baking sheet. Bake for 25 minutes and flip wedges. Bake for another 25 minutes or until lightly browned and tender inside.
Step 4: Serve with loaded baked potato dip and enjoy!
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