(Recipe adapted from Angela Liddon’s Oh She Glows Cookbook, Roasted Brussel Sprouts with Fingerling Potatoes and Rosemary Recipe)
With this quick, easy comfort food, you will be in and out of the kitchen in no time!
NOTE: We coupled these potato wedges with a bag of frozen organic collard greens and a can of Eden pinto beans. A ripe tomato with salt and pepper completed our humble feast.
TIP: Keep frozen organic vegetables in the freezer and canned organic beans in your pantry. Then you have options on those nights your short on time and energy. Don’t forget to keep a couple of your favorite spices on hand to make your dishes just right! Be adventurous and start trying a new spice now and then. You will transform a “ho-hum” plate of food into a memorable experience.~
- 5-6 potatoes (russet, golden, or fingerling), scrubbed and cut into wedges
- 1-2 T garlic powder
- 1 T dried rosemary
- Olive oil (use enough to coat wedges, but DO NOT soak them)
- Salt and Pepper (to taste)
- 1/2 tsp red pepper flakes (optional)
Preheat Oven to 400 degrees.
Line a large baking sheet with parchment paper.
Place the scrubbed, halved potato wedges into a large bowl and add the remaining ingredients. Stir well, completely coating all the wedges.
Lay out the wedges on the parchment paper.
Bake for 35-40 minutes, until soft when pierced with a fork and golden on the outside.