Rosemary Potato Wedges With Pearl Onions Recipes

ROSEMARY POTATO WEDGES WITH PEARL ONIONS

Rosemary Potato Wedges With Pearl Onions image

Wonderin' what to serve with all that meat? Find yourself in culinary dire straights? Try my taters and your meal will be complete... Flavors that cohabitate like soul-mates!

Provided by Sandi From CA

Categories Potato

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 large potatoes, sliced into 1/2-inch thick wedges (russets, Yukon Golds, etc.)
8 ounces white pearl onions, peeled, halved and layers mostly separated
2 tablespoons extra virgin olive oil
2 teaspoons rosemary, chopped
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°.
Place all ingredients into a large bowl. Mix to coat everything well.
Place bowl's contents in single layer on non-stick spray-coated baking sheet and bake for 30-40 minutes, turning once half-way through cooking. Check for doneness at 30 minutes. (If your oven runs particularly hot, lower temperature to 375°.).

Nutrition Facts : Calories 459.9, Fat 14.1, SaturatedFat 2, Sodium 608.2, Carbohydrate 77.8, Fiber 10.3, Sugar 8.2, Protein 8.9

ROASTED POTATO WEDGES WITH ROSEMARY BUTTER

Roasted Potato Wedges with Rosemary Butter image

Categories Herb Potato Side Roast Vegetarian Quick & Easy Rosemary Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons olive oil
2 lb russet (baking) potatoes (preferably organic; about 4 medium)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary

Steps:

Put oven rack in lower third of oven and preheat oven to 500°F. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. Remove foil and roast 10 minutes more. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

ROSEMARY POTATO WEDGES FOR THE AIR FRYER

Rosemary Potato Wedges for the Air Fryer image

Try these rosemary potato wedges in your air fryer. They are quicker and just as tasty as roasting them in your oven, and you don't need to heat up the whole house to do them! I used the recipe for papa's seasoning salt from this site. Serve with your favorite aioli or dipping sauce.

Provided by Bibi

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 russet potatoes, sliced into 12 wedges each with skin on
1 tablespoon extra-virgin olive oil
2 teaspoons seasoned salt
1 tablespoon finely chopped fresh rosemary

Steps:

Preheat an air fryer to 380 degrees F (190 degrees C).
Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine.
Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches.
Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 19.2 g, Fat 3.5 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 465.3 mg, Sugar 0.8 g

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