Title: Roasted Potato Wedges
Categories: Vegetable
Yield: 6 Servings
| 3 | md | Unpeeled Baking Potatoes |
| | | (About 1 3/4 Lb.) |
| 1 | tb | + 1 t. Olive Oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 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.