Good Afternoon| Again looking for inspiration recipes rosemary potato wedges tasty? The way to prepare it is not too difficult but not easy either. If wrong processes it, the result will be tasteless and even not as tasty. Whereas rosemary potato wedges the delicious should had aroma and taste that be able to provoke our appetites.

They are ready to be dunked into your favorite dipping sauce like this homemade ketchup, this easy fry sauce, or our creamy honey mustard sauce. 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.

Rosemary potato wedges is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rosemary potato wedges is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook rosemary potato wedges using 4 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Rosemary potato wedges:

1. Make ready Red potatoes
2. Take Olive oil
3. Take ungrounded Rosemary
4. Prepare Zip lock bag

Rinse the potatoes and towel dry. Slice in half lengthwise, and then cut each half into thirds to make wedges (similar to cutting a lemon). Each potato will yield six wedges. Place the potatoes in a large bowl, sprinkle with salt, and pour in the olive oil.

Steps to make Rosemary potato wedges:

1. Step 1 Clean potatoes and cut into wedges
2. Step 2 Wash cut potatoes and put into bag
3. Step 3 Grind the Rosemary
4. Step 4 Put the Rosemary and olive oil in the bag and close up tightly
5. Step 5 Shake and toss the bag until all the potatoes are covered
6. Step 6 Set to the side and let rest for 15 minutes
7. Step 7 Shake up again and let rest again for 15 minutes
8. Step 8 Heat the oven to 375°f after you shake the bag for the 2nd rest
9. Step 9 Very lightly oil the cookies sheet and lay out the potatoes
10. Step 10 Cover with foil and cook for 15 minutes then take out and turn the potatoes recover and cook for another 15 minutes or until soft and crisppy
11. Ready to serve and ENJOY!

Each potato will yield six wedges. Place the potatoes in a large bowl, sprinkle with salt, and pour in the olive oil. Arrange potato wedges, flat sides down, in baking pan, then cover pan. 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. Chop the rosemary leaves and mince the garlic.

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