Roasted Potato Wedges – Becca Barnett, Culinary Student

2011 San Luis Valley Potato Professional Chef Cook-Off 5th Place

Servings: 6

  • 2 lbs  Colorado Red potatoes
  • 1 tbsp  Garlic Salt
  • 2 tsp  Dried crushed mint
  • 1 tbsp  Dried rosemary
  • 1 Red onion, cut into wedges
  • 1 Red pepper, cut into thin slices
  • 1/4 cup  Extra virgin olive oil
  • Fresh basil – garnish


Preheat oven to 425 degrees.
Cut potatoes into 1/4 pieces. Put cut potatoes in mixing bowl. Drizzle EVOO over potatoes, spreading evenly. Add each seasoning, mixing well so they are distributed equally. Place on cooking sheet and put in oven for 20-25 minutes, until potatoes are tender. Take out halfway through and flip potatoes so they cook evenly.
Mix EVOO and seasonings with the onions and peppers. Place on separate cooking sheet and cook for 8-10 minutes, until they are tender.
Plate and eat!