Roasted potato wedges

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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