This recipe for crusty and delicious baked malt vinegar potato wedges makes a wonderful Thanksgiving side dish.
tablespoons olive oil
tablespoons mustard seed
tablespoons chopped fresh rosemary leaves
tablespoons malt vinegar sea salt
baking potatoes (about 5 lb), cut lengthwise into wedges
Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.