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Cook Time: 30 minutes
Ingredients:
- 3 medium potatoes
- 3/4 cup herb-seasoned stuffing mix, finely crushed
- 1/2 teaspoon dried crumbled rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, melted
Preparation:
Cut each potato lengthwise into 8 wedges. Combine stuffing crumbs with rosemary, salt, and pepper. Dip potato wedges into the melted butter then dredge in crumb mixture then place on lightly greased jelly roll pan (15x10x1-inch).
Bake at 425° for 30 minutes, or until potatoes are tender.
Roasted potato recipe serves 4.
Bake at 425° for 30 minutes, or until potatoes are tender.
Roasted potato recipe serves 4.
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