Roasted Potato Wedges

Roasted Potato Wedges

Serves 6

3 medium Unpeeled Baking Potatoes  (About 1 3/4 Lb.)
1 Tbsp + 1 tsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp 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 and pepper.  Sprinkle mixture
evenly over wedges.  Bake at 400 for about 1 hour or until wedges are tender and
browned. From: neris@home.com

Source:

rec.food.cooking, rec.food.recipes