"My husband and I enjoy these tempting baked potato wedges instead of french fries with hamburgers or any meat," remarks field editor Jennie Freeman of Crescent City, California.
- 4 medium red potatoes, cut into wedges
- 1 tablespoon vegetable oil
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with cooking spray.
- Cover and bake at 425° for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer or until browned. Yield: 4 servings.
Originally published as Potato Wedges in Taste of Home December/January 1999, p16
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