Roasted Potato Wedges
- 3 md Unpeeled Baking Potatoes
- 1/2 ts Salt
- 1 tb + 1 t. Olive Oil
- 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.