ROSEMARY ROASTED NEW POTATOES
- 1 (1 lb. 4oz) pkg refrigerated red potato wedges
- 2 T chopped fresh rosemary
- 3 garlic cloves, crushed
- 1 T olive oil
- 1/2 t onion powder
- 1/4 t salt
- 1/4 t pepper
3) Toss thoroughly to coat each potato wedge with oil and seasonings
4) Place potato wedges on baking sheet lined with foil
5) Bake 22 minutes or until tender and golden. Serve hot.
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