cat lover
10-16-2006, 12:36 PM
1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
1 tbsp melted butter
1 tbsp vegetable oil
2 tsp dried parsley flakes or 2 tablespoons fresh chopped parsley
1/2 tsp dried dillweed
1/2 tsp dried rosemary, crumbled
1/2 tsp onion powder
1/4 tsp garlic powder
salt and pepper
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375 degrees.. Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange in a single layer on a baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes or till potatoes are tender and nicely browned.
Serves 4.
1 tbsp melted butter
1 tbsp vegetable oil
2 tsp dried parsley flakes or 2 tablespoons fresh chopped parsley
1/2 tsp dried dillweed
1/2 tsp dried rosemary, crumbled
1/2 tsp onion powder
1/4 tsp garlic powder
salt and pepper
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375 degrees.. Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange in a single layer on a baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes or till potatoes are tender and nicely browned.
Serves 4.