These potatoes are nicely seasoned. The just bake in the oven when you are preparing the rest of your meal.—Charlotte Baillargeon, Hinsdale, Massachusetts
- 2 pounds red potatoes, cut into small wedges
- 1 large onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- In a large bowl, combine all ingredients; stir to coat. Place in a single layer in an ungreased shallow baking pan. Bake, uncovered, at 425° for 30-35 minutes or until potatoes are tender and lightly browned. Yield: 6 servings.
Originally published as Oven Potato Wedges in Quick Cooking July/August 1998, p7
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