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Ingredients:
- 1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
- 1 tablespoon melted butter
- 1 tablespoon vegetable oil
- 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
- 1/2 teaspoon dried dillweed
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon onion powder, optional
- 1/4 teaspoon garlic powder, optional
- salt and pepper
Preparation:
Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated. Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper.
Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.
Serves 4.
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