Roasted Potato Wedges

1. 1

   Scrub potatoes, cut each lengthwise into 6 wedges.

2. 2

   Place in a bowl and cover with cold water.

3. 3

   Let stand 30 minutes and drain. Pat wedges dry with paper towel.

4. 4

   Toss wedges with olive oil. Place, skin side down, on a baking sheet coated with vegetable cooking spray.

5. 5

   Combine salt, dried rosemary and pepper.

6. 6

   Sprinkle mixture evenly over wedges.

7. 7

   Bake at 400u00b0 for about 1 hour or until tender and brown.

8. 8

   Yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.