RED POTATO WEDGES

4 medium red potatoes, cut into wedges
1 tablespoon vegetable oil
1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Preheat oven to 425 degrees F.

Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder, and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with nonstick cooking spray.

Cover and bake at 425 degrees F for 20 minutes. Turn potatoes. Bake, uncovered, 20 minutes longer, or until browned.

Servings: 4
Source: Taste Of Home Magazine, Dec./Jan. 1999