Ingredients for Baked Wedges With Fresh Rosemary And Sea Salt
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How to Make Baked Wedges With Fresh Rosemary And Sea Salt
- Preheat oven to 180°C (350°F).
- Wash and cut 2 lbs of potatoes into 8 wedges each. (You can peel them or leave the skins on for extra texture and nutrients).
- In a large bowl, melt 4 tablespoons of butter with 2 cloves of crushed garlic.
- Add the potato wedges to the bowl and toss gently until they are evenly coated with the garlic butter.
- In a large baking dish, combine 1/8 cup (2 tablespoons) of melted butter and 1/8 cup (2 tablespoons) of olive oil.
- Add the potato wedges to the baking dish and toss to coat with the butter and olive oil mixture.
- Sprinkle generously with 1 tablespoon of chopped fresh rosemary and 1 teaspoon of sea salt.
- Bake for 30-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
14g
Fat
96g
Carbs
27g
