Roasted Garlic Rosemary Spuds

These are delicious and very quick to make.  Ideal side dish.

Makes 4 to 6 servings

active time
10 min

total time
35 min


  • 4 large yellow-fleshed potatoes (2 pounds total), scrubbed well
  • 2 1/2 tablespoons edible gardens Basil Grapeseed Oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons edible gardens Garlic & Rosemary Balsamic Reduction


Put oven rack in lower third of oven and preheat oven to 450°F.

Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.

Drizzle edible gardens Garlic & Rosemary Reduction on potatoes and shake pan to distribute evenly. Roast another 3 mins to heat up the reduction. Salt to taste.


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