Rosemary Potato Wedges - cooking recipe

Ingredients

5 red potatoes (about 1-3/4 lb.)
1 Tbsp. olive oil
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Preheat oven to 450\u00b0.
Cut each potato lengthwise into 6 wedges.
Pat dry with paper towels; place in an 11 x 7 inch baking dish.
Drizzle with oil.
Sprinkle with rosemary and remaining ingredients; toss well.
Bake at 450\u00b0 for 30 minutes or until tender, stirring occasionally.
Yield:
6 servings of 5 wedges. Calories 119.