Parslied Roasted Potato Wedges
By á-5050
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Ingredients
- 3 pounds small red potatoes, cut into wedges
- 1 T vegetable oil
- 2 tsp salt
- 1 tsp. black pepper
- 3 T chopped fresh parsley, divided
Details
Servings 6
Preparation
Step 1
Preheat oven to 425. In a large bowl, toss together potatoes, oil, salt, pepper and 2 T parsley. Arrange in a single layer on 2 rimmed baking sheets.
Bake, stirring once for 20 to 25 minutes or until potatoes are golden brown. Sprinkle with remaining 1 T parsley.
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