| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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