These tasty potato wedges are coated with melted butter and crushed stuffing crumbs. Rosemary is added to the crumbs, along with other seasonings, but thyme could easily be substituted. Feel free to toss the wedges with olive oil in place of the melted butter.
I used a rolling pin to crush the crumbs, but they could also be processed in the food processor.
I used a rolling pin to crush the crumbs, but they could also be processed in the food processor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Ingredients:
- 3 medium potatoes
- 3/4 cup herb-seasoned stuffing mix, finely crushed
- 1/2 teaspoon dried crumbled rosemary or thyme
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, melted
Preparation:
Cut each potato lengthwise into 8 wedges. Combine stuffing crumbs with rosemary, salt, and pepper. Dip potato wedges into the melted butter then dredge in crumb mixture then place on lightly greased jelly roll pan (15x10x1-inch).
Bake at 425° for 30 minutes, or until potatoes are fork tender.
Roasted potato recipe serves 4, and is easily doubled.
Bake at 425° for 30 minutes, or until potatoes are fork tender.
Roasted potato recipe serves 4, and is easily doubled.
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