Learn how to make Roasted Rosemary Potato Wedges, one of Rita's recipes for heart-healthy families.

Roasted Rosemary Potato Wedges


  • 2 lb. small red skin potatoes, washed, halved and cut into thick wedges
  • 2 tablespoons olive oil
  • 2 tablespoons dried rosemary, finely crushed
  • ¼ teaspoon salt (optional)
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.
  2. In large bowl toss potatoes with oil, rosemary, salt and pepper. Arrange potatoes in a single layer, on the prepared baking sheet.
  3. Bake 30-35 minutes or until golden brown. Half way through baking time, turn potatoes with spatula. Makes 4 servings.