Roasted Potato Wedges


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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