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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 2, 2008

Oven-Fried Potato Wedges

Serves: 4


        

  Download this recipe.

3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
3 medium baking potatoes (8 to 10 ounces each)
Cooking spray


1. Heat oven to 425. Mix salt, sugar, paprika, mustard and garlic powder.

2. Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half; cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13 x 9 x 2 inches.

3. Spray potatoes with cooking spray until lightly coated. Sprinkle with salt mixture.

4. Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used.)

To cut potatoes into wedges, cut each potato lengthwise in half. Turn potatoes cut sides down, and cut each half lengthwise into 4 wedges.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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