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Rosemary Potato Wedges

January 15, 2008

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Rosemary Potato Wedges

Cooking Light, NOVEMBER 1997
YUM! These were sooooooooooooo good! I had some fancy sea salt laying around – Hawaiian Red – that added a little sharpness to the salt. I roasted them as close to the top of the oven as I could to make sure they were nice and crispy. These we will DEFINITELY make again.
Knife
Cutting board
Measuing cups and spoons
Jelly roll pan

2 Comments
Filed Under: Recipe Review, Side DishTagged: baked, oven recipe, potatoes, rosemary, side dish, vegetables

Comments

  1. Chris says

    February 1, 2008 at 12:09 pm

    You’ll be addicted to them. We are. They’re DELISCIOUS!! Making them again tonight with the Crispy Salmon Cakes with Lemon-Caper Mayo.

    Reply
  2. Al's Cooking Light Reviews says

    January 28, 2008 at 5:18 pm

    Making these this week!

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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