INGREDIENTS
- 1 (1 lb. 4oz) pkg refrigerated red potato wedges
- 2 T chopped fresh rosemary
- 3 garlic cloves, crushed
- 1 T olive oil
- 1/2 t onion powder
- 1/4 t salt
- 1/4 t pepper
DIRECTIONS
- 3) Toss thoroughly to coat each potato wedge with oil and seasonings
- 4) Place potato wedges on baking sheet lined with foil
- 5) Bake 22 minutes or until tender and golden. Serve hot.
