roasted potato wedges
- Categories
- Vegetable
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Unpeeled Baking Potatoes |
| (About 1 3/4 Lb.) | |
| 1 tablespoon | + 1 t. Olive Oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ½ teaspoon | Dried Rosemary |
Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl.
Cover With Cold Water. Let Stand 30 Min. Drain. Pat Wedges Dry With Paper Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet Coated With Cooking Spray. Combine Salt, Dried Rosemary & Pepper. Sprinkle Mixture Evenly Over Wedges. Bake At 400 For About 1 Hour OR Until Wedges Are Tender & Browned.
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