Ingredients
6
tablespoons olive oil
2
tablespoons mustard seed
2
tablespoons chopped fresh rosemary leaves
2
tablespoons malt vinegar sea salt
8
baking potatoes (about 5 lb), cut lengthwise into wedges
Preparation
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.
