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Oven Roasted Potato Wedges

Makes 4 to 8 servings.

  • 1 – 2 pounds favorite red, white or gold potatoes
  • 1 – 3 tablespoons olive, corn or canola oil
  • Dried rosemary, Italian seasoning or favorite salt-free spice blend
  1. Preheat oven to 425 degrees. Cut potatoes into chunks.
  2. Toss in large bowl with olive oil and spices.
  3. Arrange in single layer on 18×13-inch rimmed baking sheet.
  4. Roast 15 to 25 minutes, checking several times, until tender.

Recipe by Kim Galeaz, RDN CD