"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oven-Roasted Potato Wedges Recipe

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This recipe for Oven-Roasted Potato Wedges, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 unpeeled baking potatoes (2 lbs.)
2 T. olive oil
1 medium onion, chopped
1 garlic clove, minced
1 tsp. dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper

Directions:
Directions:
Cut potatoes lengthwise into wedges; place in a greased 13x9x2-inch baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt and pepper; stir to coat. Bake uncovered at 400 for 40-50 minutes or until tender turning once

Number Of Servings:
Number Of Servings:
8

 

 

 

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