| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 2 |
|
12-oz baking potatoes; cut in 8 wedges |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
ts |
Kosher salt |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried marjoram |
| 1/4 |
ts |
Dried tarragon |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Pepper |
|
|
Minced fresh parsley; optional |
INSTRUCTIONS
Preheat oven to 400°. Place potato wedges in a jelly-roll pan. Drizzle with
oil; toss well. Combine salt and next 5 ingredients (salt through pepper);
sprinkle over potatoes. Bake at 400° for 50 minutes or until tender,
turning once. Sprinkle with parsley if desired.
NOTES : Per serving: cals - 232 fat - 5.3g fiber - 3.2g wwpoints - 4
Recipe by: Cooking Light - January/ February 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 29, 1998
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