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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These potato wedges come out crispy and tasty. The side that is in contact with the pan will have a well-done edge that is scrumptious! Ingredients:
2 lbs red baby potatoes, cut into wedges |
fresh rosemary or dried rosemary |
1/4 cup cooking oil |
cooking spray |
salt and pepper |
reynolds release aluminum foil (optional) |
Directions:
1. Preheat the oven to 400 degrees F.
2. Cut the potatoes into uniform wedges.
3. Line a large baking pan with Reynolds Release foil for easy cleanup, or use a non-stick baking sheet.
4. Pour the cooking oil onto the baking pan.
5. Spread the potato wedges out on the baking pan.
6. Spray the wedges liberally with the cooking spray so that the salt, pepper and rosemary will stick to them.
7. Top with salt, pepper and rosemary to taste.
8. Bake in the oven for approximately 40 minutes, or longer if you want them to be super-crispy.
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