Description (Some HTML is OK)
Makes 6 servings
- 4 large potatoes, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon minced fresh garlic
- 1 teaspoon rosemary (dried or minced fresh)
Preparation (Some HTML is OK)
Preheat the oven to 400 degrees F.
Scrub the potatoes. Cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Combine the oil, salt, pepper, garlic, and rosemary. With clean hands, toss the potatoes with the oil mixture, making sure all sides of the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
Bake for 30-35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside.
WW: 4 pts per 4 wedge serving; Core.