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ROASTED POTATO WEDGES

Category:    Vegetables
Yield:6 servings
 
      3 md Unpeeled Baking Potatoes          1/2 ts Salt
           (About 1 3/4 Lb.)                 1/4 ts Pepper
      1 tb + 1 t. Olive Oil                  1/2 ts Dried Rosemary
 
  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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