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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt. Ingredients:
2 large baking potatoes |
2 tablespoons olive oil |
1 large garlic clove, minced |
2 teaspoons dried rosemary |
1 1/2 teaspoons kosher salt |
3/4 teaspoon freshly ground pepper |
vegetable cooking spray |
Directions:
1. Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.
2. Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.
3. Bake at 450° for 35 to 40 minutes or until golden brown.
4. *3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.
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