Roasted Potato Wedges Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Unpeeled Baking Potatoes,
, About 1 3/4 Lb.
1 tbsp: + 1 t. Olive Oil,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables