Roasted Potato Wedges are the ideal complement to a delicious main dish.
This recipe goes with Herb-Rubbed New York Strip with Sautéed Peas and Carrots
Cooking Light OCTOBER 2013
Place a baking sheet in oven. Preheat oven to 450°. Cut each potato lengthwise into 8 wedges. Combine potatoes, rosemary, canola oil, pepper, and salt in a large bowl; toss to coat. Place potatoes on preheated pan. Bake at 450° for 30 minutes, stirring after 15 minutes.
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