Roast Potato Wedges - cooking recipe

Ingredients

3 medium, unpeeled baking potatoes
1 Tbsp. vegetable oil
1/2 tsp. garlic salt
1/2 tsp. dried dill weed
1/4 tsp. white pepper

Preparation

Scrub potatoes.
Cut lengthwise into 6 wedges.
Place in bowl. Cover with cold water.
Let stand 30 minutes.
Drain.
Pat potato wedges dry with paper towels.
Toss wedges with oil.
Place skin side down on baking sheet coated with vegetable cooking spray. Sprinkle with garlic salt, dill weed and pepper.
Bake at 400\u00b0 for 1 hour or until wedges are tender and brown.