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Cook Time:
45 min
Makes:
4-6 servings
Rating:
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non-stick cooking spray
3 (3) large baking potatoes
1/4 cup (50 mL) CRISCO® Vegetable Oil
2 tsp (10 mL) dried rosemary leaves
1 tsp (5 mL) salt
1/8 tsp (0.5 mL) pepper
1/4 cup (50 mL) Parmesan cheese
ranch or blue cheese dressing (optional), for dipping
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1. Heat oven to 450°F (230ºC). Spray baking sheet with non-stick cooking spray.
2. Slice potatoes into 1?2-inch (1.3 cm) wedges. Rinse with cold water and pat dry.
3. In a medium bowl whisk together oil, rosemary, salt and pepper. Add potato wedges. Toss to coat. Place on prepared baking sheet.
4. Bake 45 minutes, turning every 15 minutes.
5. Remove from oven. Sprinkle with Parmesan cheese. Serve immediately with your choice of dressing for dipping.
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