Title: Hot, Hot Potato Wedges
Categories: Vegetable
Yield: 4 Servings
| BILLS20086 |
| 1/2 | c | Vegetable oil |
| 4 | lg | Cloves garlic; mninced |
| 3 | tb | Fresh lemon juice |
| 2 | ts | Tabasco |
| 1 | ts | Fresh thyme; chopped or |
| 1/4 | ts | Dried |
| 2 | lg | Russet potatoes; cut 8 wedges each |
Preheat oven to 400~. Whisk oil, cloves, lime juice, Tabasco and thyme in
small bowl to blend. Season with salt. Arrange potatoes in 13x9x2" baking
dish. Set aside 1/4 c dressing; pour remaining over potatoes and toss to
coat. Let stand 30 minutes. Roast potatoes until crisp and brown, turning
occasionally, about 1 hour. Drizzle reserved dressing over potatoes.
Source: Bon Appetit