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Roasted Potato Wedges

Ingredients

  • 3 md Unpeeled Baking Potatoes  (About 1 3/4 Lb.)
  • 1 tb + 1 t. Olive Oil
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 1/2 ts Dried Rosemary
  1. Scrub Potatoes; Cut Each Lengthwise into 6 Wedges.  Place in Bowl.  Cover With Cold Water.  Let Stand 30 Min.  Drain.
  2. Pat Wedges Dry With Paper Towels.  Toss Wedges With Olive Oil.  Place Skin Side Down On A Baking Sheet Coated With Cooking Spray.
  3. Combine Salt, Dried Rosemary & Pepper.  Sprinkle Mixture Evenly Over Wedges.
  4. Bake At 400 For About 1 Hour or Until Wedges Are Tender & Browned.

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