| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3 |
lg |
All-purpose potatoes * |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
* Such as Yukon Gold or Russet (1 1/2 lbs. total), unpeeled, scrubbed
Much lower in fat than their deep-fried cousins.
Set oven rack on the upper level; preheat to 450 degrees F. Coat a baking
sheet lightly with a non-stick cooking spray. Cut each potato lengthwise
into 8 wedges.
In a large bowl, combine olive oil, salt, paprika and pep- per. Add potato
wedges and toss to coat. Spread the potatoes on the prepared baking sheet
and roast 20 minutes. Loosen and turn the potatoes; roast 10 to 15 minutes
longer, or until golden brown.
From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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