Makes 4 servings

Kosher salt is coarse grained and flaky. It imparts a more mellow saltiness than table salt does. If you're on a sodium-restricted diet, reduce salt in this recipe to 3/4 teaspoon of kosher salt or 1/2 teaspoon of iodized salt.

How to Make It

Step 1

Cut each potato lengthwise into 10 to 12 wedges. Drizzle with oil, and sprinkle with next 4 ingredients; toss to coat.

Step 2

Arrange potato wedges, skin side down, in a single layer on a baking sheet coated with cooking spray.

Step 3

Bake at 450° for 35 to 40 minutes or until golden brown.

Step 4

*3/4 teaspoon iodized salt may be substituted for 1 1/2 teaspoons kosher salt.

Ratings & Reviews

aggiegirl96's Review

August 03, 2009
This is a great side dish. I would watch the time on the oven, ours was ready about ten minutes before the timer went off. They are just great! Perfect with burgers, chicken or steaks.