Name: Crispy Rosemary Cornmeal Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup Rosemary Fused Olive Oil; 4 medium-sized potatoes (we used red but any kind will do); 1 tsp garlic powder; 1 tbsp cornmeal; 1 tsp salt; Freshly ground pepper, to taste

Crispy Rosemary Cornmeal Potato Wedges

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Michelle Rudell

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

200

The most delicious, easy potato wedges that everyone will love! So crispy on the outside and fluffy on the inside, this recipe features Nelson Olive Oil Co Rosemary Fused Olive Oil. Feel free to play around with any of our flavored olive oils! The cornmeal adds a nice texture, and don’t skimp on the olive oil or you won’t get the CRUNCH! We used red potatoes but any potatoes will work, just make sure the wedges are all roughly the same size so they cook evenly. Serve with breakfast, lunch, dinner, or all on their own!

Cook Mode

Ingredients

1/4 cup Rosemary Fused Olive Oil
4 medium-sized potatoes (we used red but any kind will do)
1 tsp garlic powder
1 tbsp cornmeal
1 tsp salt
Freshly ground pepper, to taste

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Directions

Preheat oven to 425°F and place a rack in the top setting.
Cut each potato into 8 evenly sized wedges.
Toss thoroughly with remaining ingredients.
Place wedges skin side down on a parchment-lined baking sheet and bake for 30 minutes, until golden brown and crispy.

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