Roasted Potato Wedges

Directions

1. 1
   Scrub potatoes, cut each lengthwise into 6 wedges.
2. 2
   Place in a bowl and cover with cold water.
3. 3
   Let stand 30 minutes and drain. Pat wedges dry with paper towel.
4. 4
   Toss wedges with olive oil. Place, skin side down, on a baking sheet coated with vegetable cooking spray.
5. 5
   Combine salt, dried rosemary and pepper.
6. 6
   Sprinkle mixture evenly over wedges.
7. 7
   Bake at 400° for about 1 hour or until tender and brown.
8. 8
   Yields 6 servings.