Parslied Roasted Potato Wedges

By ccavaletti

Ingredients

• 3 lbs small red potatoes, cut into wedges
• 1 Tbsp vegetable oil
• 2 tsp salt
• 1/2 tsp ground black pepper
• 3 Tbsp chopped fresh parsley, divided

Preparation

Step 1

Preheat oven to 425º.

In a large bowl, toss together potatoes, oil, salt, pepper and 2 Tbsp 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 Tbsp parsley.

From Cooking with Paula Deen, March/April 2012