Oven Roasted Potato Wedges

By now, you've probably realized that it's not a huge secret that my family LOVES potatoes! It probably seems as if we eat them with every meal--well, actually, we likely do! I figured that I would make these potatoes to accompany the chicken that my husband grilled tonight. These would be delicious with most any beef, chicken, pork or fish dish--they have a relatively "delicate" flavor. I did sprinkle some Rosemary Garlic Seasoning in addition to all of the other spices the recipe called for. If you don't have this seasoning, you MUST purchase it the next time you're at Sam's Club...Costco may sell it, too! (It's one of those giant containers of seasoning, made by "Tones"). You can never have too much garlic :)

Oven Roasted Potato Wedges

4 unpeeled baking potatoes (2 pounds)
2 tablespoons Olive Oil or Canola Oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions:

Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

Source: The Taste of Home Cookbook (New Revised Edition)