Roasted Rosemary Potato Wedges

This recipe is from a Weight Watchers recipe book, and it’s very simple and easy.  The recipe called for pre-packaged potato wedges, but I decided to make them from scratch since I couldn’t find those at the store (super easy anyway).  I would consider this a ‘pantry recipe’, because you probably already have all the ingredients in your pantry (maybe not the potatoes, but close enough!).

These potato wedges would be a great side to any meal.  They have only 2 WW points per serving (1 cup of wedges), so you can have a generous portion.

Sliced Potatoes

Spiced Slices Potatoes

Lined Spices Sliced Potatoes

Baked Wedges

Roasted Rosemary Potato Wedges

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Roasted Rosemary Potato Wedges

Ingredients

• 1 Tbs. Olive Oil
• 1 tsp. Minced garlic
• 1.25 lbs of Yukon Gold Potatoes about 3 medium potatoes
• 1 tsp. Dried rosemary
• 3/4 tsp. Salt
• 1/2 tsp. ground black pepper
• cooking spray

Instructions

1. 1. Preheat oven to 450 degrees.
2. 2. Cut potatoes into wedges.
3. 3. Combine oil and garlic in a large bowl. Add the potatoes and toss to coat. Sprinkle salt, pepper, and rosemary and toss to coat.
4. 4. Coat baking sheet with cooking spray. Place potatoes on a single layer on the baking sheet. Bake for 15 minutes and then flip potatoes. Bake for an addition 5-10 minutes until potatoes are browned and can be forked easily.

Recipe Notes

Makes 4, 1 cup servings. 2 WW points per serving.

Nutritional Information:
Calories: 123; Fat 3.6g; Pro. 3.6g; Carb. 18.1g; Fib. 3.7g;
Recipe adapted from Weight Watchers Cookbook.