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Nutrition Facts
Serving Size 1 (506g) Recipe makes 4 servings
Calories 673
Calories from Fat 324		(48%)
Amount Per Serving		%DV
	Total Fat 36.0g	55%
	Saturated Fat 19.3g	96%
	Monounsaturated Fat 12.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 232mg		9%
Potassium 1964mg		56%
Total Carbohydrate 81.4g		27%
	Dietary Fiber 10.4g	41%
	Sugars 3.6g
Protein 9.8g		19%
detailed view... how is this calculated?

Baked Wedges With Fresh Rosemary and Sea Salt

Recipe #142891 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: djmastermum
Oct 26, 2005

Tasty, delicious golden wedges, that are so easy to prepare and great served with grilled meats, chicken, ribs, or on their own as a snack, or light lunch.

SERVES 4 -5 (change servings and units)

Ingredients

5 large potatoes
3-4 tablespoons chopped fresh rosemary
sea salt, for sprinkling
1/2 cup butter, melted
2 garlic cloves, crushed
1/8 cup olive oil
1/8 cup melted butter

Directions

1
Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes.
2
Melt butter with crushed garlic, place into a bowl.
3
Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter.
4
Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish.
5
Add wedges to large baking dish.
6
sprinkle with the chopped rosemary and the sea salt.
7
Bake in preheated 180°F oven until golden and crisp, may need to be turned.

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Featured Reviews for This Recipe

From: Barb R

On Nov 10, 2008

We did as KZBHansen suggested, because we like them crispy, and baked at 375 for 45 minutes. They turned out beautifully and were quite delicious!! All the butter bakes off so they're not greasy in the slightest. Thanks!!

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From: Chef on the coast

On Nov 9, 2008

These were very easy to put together. However they did take quite a while to bake. The family loved them. I did not add the olive oil and butter to the baking dish as I felt there was plenty of butter on the potatoes already. I just sprayed the dish with veggie spray. This recipe is very similar to one I already make. Made for the Aussie/NZ November recipe swap.

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From: Chef #377207

On Nov 5, 2006

I made these and they are delicious but the nutritionals are ridiculous! I have modified the recipe and only use olive oil (NO BUTTER), which makes them just as good in my opinion. An easy way to season them is seasoning salt, if you like it.

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