Quick & Healthy Potato Wedges
Quick & Healthy Potato Wedges
Choose your favorite dipping sauce to serve with these delicious russet potato wedges!
Ingredients
- 1 ¼ Pounds Alsum russet potatoes scrubbed
- 1 Tablespoon Olive oil
- 2 Tablespoons Fresh rosemary chopped
- ½ Teaspoon Sea salt
- ½ Teaspoon Coarse ground or cracked black pepper
Instructions
- Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray.
- Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
- Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet.
- Bake for 10 minutes.
- Spray with olive oil cooking spray, turn wedges and spray again.
- Bake for 10 minutes more or until fries are golden brown and spray once more.
- Mash together rosemary, salt and pepper in a small bowl with the back of a spoon; sprinkle over cooked potatoes and toss well to coat.