Roasted Potato Wedges - cooking recipe

Ingredients

3 medium unpeeled baking potatoes (about 1 3/4 lb.)
1 Tbsp. plus 1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. dried whole rosemary
1/4 tsp. pepper

Preparation

Scrub potatoes, cut each lengthwise into 6 wedges.
Place in a bowl and cover with cold water.
Let stand 30 minutes and drain. Pat wedges dry with paper towel.
Toss wedges with olive oil. Place, skin side down, on a baking sheet coated with vegetable cooking spray.
Combine salt, dried rosemary and pepper.
Sprinkle mixture evenly over wedges.
Bake at 400\u00b0 for about 1 hour or until tender and brown.
Yields 6 servings.