Rosemary Baked Potato Wedges Food

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

LEMON & ROSEMARY POTATO WEDGES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
• Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

GARLIC ROSEMARY SWEET POTATO WEDGES

Steps:

• Garlic Herbed Sweet Potatoes
• Peel and cut sweet potatoes into wedges. Place in aluminum foil, sprinkle with olive oil and wrap tightly. Place potatoes on grill to cook about 20 minutes. Remove from the grill and set aside.
• Combine the herbs, salt, garlic powder, and pepper in a small bowl. Toss with potatoes and place the wedges directly on the grill. Remove when grill marks appear on all sides and potatoes are tender.

ROASTED POTATO WEDGES WITH ROSEMARY BUTTER

Steps:

• Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon 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.

ROSEMARY POTATO WEDGES FOR THE AIR FRYER

Steps:

• Preheat an air fryer to 380 degrees F (190 degrees C).
• Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
• Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches.
• Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.

ROSEMARY-ROASTED SWEET-POTATO WEDGES

Steps:

• Preheat oven to 400°F.
• Cut potatoes lengthwise into 3/4-inch-thick slices. In a large shallow baking pan heat butter in oven 2 minutes, or until melted. Add potatoes, tossing to coat, and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.

SWEET POTATO WEDGES WITH ROSEMARY

Steps:

• Wash and cut sweet potatoes into sticks or wedges.
• Place potatoes in a bowl and toss with oil, then spread out onto a baking sheet and sprinkle with rosemary.
• Bake about 30 minutes at 375� F, or until browned and tender. You may want to turn potatoes over half way through baking time.
• Sprinkle with lemon juice, if desired.

BAKED POTATO WITH ROSEMARY

Steps:

• Preheat oven to 375.
• Scrub potatoes and slice 1/2" thick slices from end to end.
• Keep each potato together.
• I use individual ramekins to bake them in, but you can use a caserole dish that will hold the potatoes so they don't fall apart.
• Brush some of the oil in the bottom of the ramekins and put one potato in each.
• Spread the slices a little so they are kind of loose.
• Brush the rest of the oil on the potatoes.
• Sprinkle rosemary and salt on top and top with butter.
• Bake 1 hour or until fork tender.
• The whole thing should come right out together and can be served on plates.
• Drizzle remaining oil and butter over top.