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About the Recipe: It’s such fun to celebrate the holiday with autumn colorful mini potatoes. Everyone, young and old, seems to love to munch on crisp roasted potatoes, and adding assorted dips offers a great snack option for guests.
Cook’s Note: You can use oval or finger size potatoes for this recipe, but if the potatoes are larger, you might need to bake them a little longer.
Cut Potatoes: Slice each potato lengthwise into quarter wedges.
Toss them together in a bowl with garlic powder, salt, and black pepper to coat. Arrange in a single layer on oiled baking pans leaving room between the potato wedges
Bake Potatoes: Bake in 400-degree F oven for 10 minutes; turn potatoes; continue baking for 10 to 15 minutes until potato wedges are tender, golden brown, and crispy. Remove from oven, season with additional salt if desired
To Serve: Remove to serving platter; sprinkle with minced chives; serve with chilled dips.
Serves: about 4
pdf for Copy of Recipe – Roasted Petite Medley Potato Wedges
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