I love these potatoes! I roast some of the potatoes until they are extra crispy and those are mine! I typically make a sauce to dunk them in which consists of light sour cream, horseradish, and dill.
4 or 5 Red Potatoes (about 1 potato per person), sliced into wedges
2 Tbsps Olive Oil
1 Tsp Dried Rosemary
McCormick Garlic Pepper Grinder
Spray a cooking sheet with non-stick cooking spray and spread the potatoes over the tray in a single layer. Drizzle the olive oil over the potatoes. Sprinkle with salt and pepper and rosemary. Grind the garlic pepper seasoning over the fries in the amount of your choosing. Shake the tray a little spread the seasoning around.
Place the potatoes in a preheated 425 degree oven for 25 to 35 minutes, depending on how crispy you want your potatoes.
To serve, try this delicious dipping sauce! No ketchup here!
3/4 Cup Light Sour Cream
1 Tbsp Horseradish
1/2 Tsp Dill
Mix together and let chill for about 30 minutes prior to eating! So good with the potatoes!
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