Serves 4

Mushroom and Provolone Patty Melts

Quick-Roasted Potato Wedges*
Credit: Photo: John Autry; Styling: Leigh Ann Ross

*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.