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Baked Potato Wedges (Barefoot Contessa) takes 10 minutes to prepare.

Baked Potato Wedges (Barefoot Contessa) takes 40 minutes to cook.

Baked Potato Wedges (Barefoot Contessa) makes 6 servings.

The ingredients for Baked Potato Wedges (Barefoot Contessa) are:

4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves

Here is how you make Baked Potato Wedges (Barefoot Contessa):

Preheat the oven to 400 degrees F.Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with kosher or sea salt and serve.Number of Servings: 6Recipe submitted by SparkPeople user LADNBA.

The nutritional information for Baked Potato Wedges (Barefoot Contessa) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 278.0

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 613.2 mg
• Total Carbs: 44.6 g
• Dietary Fiber: 5.7 g
• Protein: 5.1 g