Roasted potato wedges
6 servings
Ingredients
Quantity | 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 |
Directions
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.
Related recipes
- \"roasted\" potato wedges
- Apple wedges
- Baked potato wedges
- Cabbage wedges
- Chocolate shortbread wedges
- Crispy potato wedges
- Glazed sweet potato wedges
- Greens with lemon wedges
- Health wedges
- Hot, hot potato wedges
- Lemon wedges
- Lettuce wedge salad
- Mom's potato wedges
- Picnic wedges
- Potato wedges
- Potato wedges **
- Potatoe wedges
- Roasted spicy potato wedges
- Sausage pita wedges
- Shortbread wedges