Cut a bunch of red skinned potatoes into wedges. The small ones I used cut into 4 or 6, the medium ones cut into 8 wedges. The amount of potatoes doesn't matter so long as the wedges all fit on the baking pan leaving a bit of space between them. Before arranging them on a baking pan, toss them in a bowl with just enough olive oil to lightly coat them and a couple dashes of salt and dried dill. Bake at 450 degrees for 30 minutes.
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