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
- 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.
Categories
Share & Print
Roasted Bc Potato Wedges Mexican Style
0
0
100
0
No Comments