PotatoRoseBlackPappers
Ingredients:
2 lbs. peeled potatoes, cut into 1/2 inch wedges
2 Tb. canola or veggie oil
½ tsp. cumin
½ tsp. garlic powder
½ tsp. salt
1 tsp rose marry
Cayenne and Pepper Preparation:
Preheat the oven to 450*. Cut large potatoes into 8 wedges and small potatoes into 6 wedges. Toss the potatoes in the canola oil, cumin, garlic powder, and salt. Spread in a single layer on a baking sheet. Lightly sprinkle with cayenne pepper,rose marry and black pepper.
Roast until the potatoes are soft, but the skins are brown and crispy in spots—45-50 minutes. Turn the potatoes at least once.
The potato wedges are great with Chili Sauce
receipe by farah hanim n testfoods with chef raysonic
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raysonic,joeprojectpop,dendy
raysonic n marius schmidt
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