Rosemary Infused Crispy Potato Wedges
Savor the delightful flavors of these crispy potato wedges, infused with the fragrant essence of fresh rosemary and a blend of savory spices. Each wedge is perfectly seasoned, coated in buttery breadcrumbs, and baked to golden perfection, creating a mouthwatering dish that is sure to impress.
Ingredients
Ingredients for Rosemary Infused Crispy Potato Wedges | |
|---|---|
| 5 | baking potatoes |
| 1 | ¼ cup butter |
| 2 | tablespoons fresh rosemary, chopped |
| 2 | teaspoons paprika |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1 1⁄2 | cups panko breadcrumbs (Japanese bread crumbs) |
Instructions
Preparation and Baking Instructions for Potato Wedges | |
|---|---|
| 1. | Cook the baking potatoes in boiling water until tender (20-30 minutes). Drain and allow to cool. If desired, this step can be done a day ahead by chilling the potatoes. Peel the potatoes and cut each into 6 wedges. |
| 2. | In a large skillet, melt the butter over low heat. Remove from heat and stir in the chopped fresh rosemary, paprika, salt, and pepper. |
| 3. | Roll the potato wedges in the seasoned butter mixture. |
| 4. | Place the seasoned potato wedges on a cookie sheet. |
| 5. | In the same skillet with the butter mixture, add the panko breadcrumbs, ensuring they are well coated with the butter. Stir to combine. |
| 6. | Roll the potato wedges in the buttered crumb mixture and then return them to the cookie sheet. This step can also be done a day ahead by covering with plastic wrap and chilling for up to one day. |
| 7. | Preheat the oven to 350°F (180°C). Bake the potato wedges until crisp, about 45 minutes. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 276.7 kcal |
| Protein | 6 g |
| Fat | 9.3 g |
| Carbohydrates | 43 g |
| Fiber | 3.7 g |
| Sugar | 2.7 g |
Published on Aug 08, 2024 by Luminița