| 5 | 25 | 212 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 4 potato | Yukon Gold potato (cut into slim wedges) |
| 2 tbsp | Rosemary, fresh (roughly chopped) |
| 4 tbsp | Olive Oil, Extra Virgin |
| 2 tsp | Himalayan sea salt |
| 2 tsp | Black pepper |
Heat oven to 400°F. Prepare a flat baking sheet with parchment paper for easy clean-up. Place potato wedges in a bowl and drizzle with rosemary, oil, salt, and pepper. Toss to coat evenly. Bake till crispy, and knife is easily inserted about 20-25 minutes.
| Vegetables | 1.4 |
