Mushroom and Provolone Patty Melts Menu
Quick-Roasted Potato Wedges*
*Preheat oven to 425°. Cut 1 pound small red potatoes into wedges; toss with 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Arrange on a bking sheet. Bake at 425° for 25 minutes or until tender, stirring once. Toss with 2 tablespoons chopped fresh parsley.
Cooking Light, October 2010
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