Thursday, April 9, 2009

Oven Roasted Potato Wedges

from Taste of Home
4 unpeeled baking potatoes (2 pounds)
2 tablespoons Crisco® Light Olive Oil or Canola Oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper
Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.

Review: These were easy to prep tasted great too!

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