Ingredients:
- 1-1/2 lbs. small red potatoes
- 1 Tbsp. olive oil
- 4 tsp. finely minced garlic
- 3/4 tsp. coarse salt
- 1/2 tsp. paprika
- 1/4 tsp. freshly ground pepper
Directions:
Preheat oven to 525 degrees F. Quarter potatoes and place in large bowl. Drizzle olive oil over potatoes and toss.
Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well.
Line a baking sheet with foil and lightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during the cooking.
Raise heat to broil. Broil potatoes until crisp, watching closely not to over-brown, about 1 to 2 minutes.
Tip: If you have left-over potato wedges, reheat the left-overs with cooked crumbled sausage and chopped red peppers, and serve with scrambled eggs for the next morning's breakfast.
By Connie from Cotter, AR
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