Yield: 6 servings
Measure | Ingredient |
---|---|
3 mediums | Unpeeled Baking Potatoes |
\N \N | (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.