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.