Monday, February 1, 2010

Oven-Roasted Potato Wedges with Rosemary and Olive Oil

Developed 2-22-08; prepared repeatedly; a solid performer.
1 lb (2 medium russets, 4 Yukon Gold® potatoes, or 1 large sweet potato), cut lengthwise into wedges, scrubbed and dried; skins on
1 t fresh rosemary, finely chopped
1 t paprika
kosher salt
freshly ground pepper
Preheat toaster oven and baking pan to 425 ºF. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer, and roast 20 minutes. With a spatula and tongs, turn each wedge over and return to oven for another 10 minutes or so until brown and crisp outside and tender inside. Serves 3 to 4 as a side dish.

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