Roasted Potato Wedges with Rosemary Butter

Ingredients for Roasted Potato Wedges with Rosemary Butter

• 1 1/2 tablespoons olive oil

• 900g russet (baking) potatoes (preferably organic

• about 4 medium)

• 1 teaspoon kosher salt

• 1/4 teaspoons black pepper

• 1 1/2 tablespoons unsalted butter

• 1 teaspoon finely chopped fresh rosemary

How to make Roasted Potato Wedges with Rosemary Butter

Put oven rack in lower third of oven and preheat oven to 260°C. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoons oil.

Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.

While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.