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Roasted Potato Wedges
Ingredients
- 3 med Unpeeled Baking Potatoes
- (About 1 3/4 Lb.)
- 1 Tbsp. + 1 teaspoon Extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Dry Rosemary
Directions
- Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover With Cool Water. Let Stand 30 Minutes. Drain. Pat Wedges Dry With Paper Towels.
- Toss Wedges With Extra virgin olive oil. Place Skin Side Down On A Baking Sheet Coated With Cooking Spray. Combine Salt, Dry Rosemary & Pepper. Sprinkle Mix Proportionately Over Wedges. Bake At 400 For About 1 Hour Or possibly Till Wedges Are Tender & Browned.
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