Sunday, January 10, 2010

Crispy Potato Wedges

I was a little worried when my oldest came into the kitchen and said, "what smells like crap?" Well that's not a good sign. I think the mustard baking gave off a strong smell and yet it didn't really have a mustardy taste. Both kiddos ate this up.
2 tbsp olive oil
2 tbsp Dijon style mustard
1 tsp dried rosemary
1/2 tsp garlic salt
1/2 tsp black pepper
6 red potatoes (about 1 lb), scrubbed and dried
Preheat oven to 400 ⁰F. lightly spray large shallow baking dish with nonstick cooking spray. For seasoning mix, place olive oil in large bowl. Add the Dijon-style mustard, rosemary, garlic salt and pepper; mix well. Cut red potato wedges to seasoning mix; toss gently to coat wedges evenly. Spread wedges in single layer, about 1/4-inch apart, in prepared baking dish. Bake potato wedges, turning occasionally, until tender and crisp, about 30 minutes.

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