one 1/2 pounds red or Yukon gold potatoes, peeled, cut in to wedges
one tablespoon melted butter
one tablespoon vegetable oil
two teaspoons dried parsley flakes or two 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:
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.
Merge 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 four.
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