MALT VINEGAR POTATO WEDGES
- 6 tblsp olive oil
- 2 tblsp mustard seed
- 2 tblsp chopped fresh rosemary leaves
- 2 tblsp malt vinegar
- Sea salt
- 8 baking potatoes cut lengthwise into wedges
Heat oven to 450. Line 2 large cookie sheets with foil; spray with cooking spray.
In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining salt.