Crispy Potato Wedges

By cwyorkiex3

For a change of pace from red potatoes, Grandma often made these wedges with sweet potatoes. For her sweet potato version, Grandma would use about 3 tablespoons of granulated sugar mixed with about 1 tablespoon of ground cinnamon instead of the mustard, rosemary, garlic salt and black pepper called for in the original recipe. Then she would coat the potato wedges with the cinnamon-sugar mixture and bake them as the recipe directs.

Ingredients

• 2 tablespoon olive oil
• 2 tablespoon Dijon-style mustard
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 6 red poatoes (about 1 pound), scrubbed and dried

Details

Servings 4
Adapted from mygreatrecipes.com

Preparation

Step 1

1.Preheat oven to 400°F. Lightly spray large shallow baking dish with nonstick cooking spray.

2.For seasoning mix, place olive oil in large bowl. Add the Dijon-style mustard, rosemary, garlic salt and pepper; mix well.

3.Cut red potatoes into wedges.

4.Add potato wedges to seasoning mix; toss gently to coat wedges evenly.

5.Spread wedges in single layer, about 1⁄4 inch apart, in prepared baking dish.

6.Bake potato wedges, turning occasionally, until tender and crisp, about 30 minutes. Serve immediately with your favorite grilled or roasted meat.