This recipe was found on the Taste of Home web-site. Jane Lynch of Scarborough, Ontario shared it with us. She suggests serving it with a roast or chops, but also uses it as an appetizer with dip.
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6
Ingredients:
1-1/2 pounds Yukon Gold potatoes (about 3 medium), cut into wedges
1 Tablespoon olive oil
1/4 cup dry bread crumbs
1-1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
Directions:
1. In a large bowl, toss potatoes with oil. Combine the remaining ingredients; sprinkle over potatoes and toss to coat.
2. Arrange potatoes in a single layer in a 15x10x1-inch baking pan coated with cooking spray.
3. Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
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