Friday, May 18, 2012

Crusty Potato Wedges

Picture of Crusty Potato Wedges on clear bowl


1 pound red potatoes, scrubbed

1 tablespoon Dijon mustard

1½ teaspoon paprika

¾ teaspoon ground cumin

½ teaspoon garlic powder


Preheat oven to 400 °F.

Spray a shallow baking dish with cooking spray

Cut potatoes into wedges.

Combine mustard, paprika, cumin and garlic in a large bowl and mix thoroughly.

Add potatoes to bowl and toss until coated well with mustard mixture.

Spread potatoes wedges in a single lawyer in a baking dish, leaving a little space 
between wedges.

Bake potato wedges for 10 minutes or until tender and crusty.

Serve 4.

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