Oven-Roasted Potato Wedges
4 unpeeled baking potatoes
2 tbsp olive or vegetable oil
1 med onion -- chopped
2 cloves garlic -- minced
1 tbsp minced fresh rosemary or 1 tsp dried -- crushed
1/2 tsp salt -- optional
1/4 tsp pepper
Cut potatoes lengthwise into wedges; place in a greased 13x9x2-inch
baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary,
salt if desired and pepper; stir to coat. Bake, uncovered, at 400 F
for 45-50 minutes or until tender, turning once.
4 unpeeled baking potatoes
2 tbsp olive or vegetable oil
1 med onion -- chopped
2 cloves garlic -- minced
1 tbsp minced fresh rosemary or 1 tsp dried -- crushed
1/2 tsp salt -- optional
1/4 tsp pepper
Cut potatoes lengthwise into wedges; place in a greased 13x9x2-inch
baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary,
salt if desired and pepper; stir to coat. Bake, uncovered, at 400 F
for 45-50 minutes or until tender, turning once.
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