Heat oven to 425degrees. Cut 1lb small red potatoes into wedges; toss with 1 tnl of olive oil, 1/2 tsp black pepper and 1/4 tsp salt. Arrange on a baking sheet.
Bake at 425 for 35 minutes or until tender, stirring once.
Toss with 2 tbl chopped fresh parsley. Yield 4 servings. Cal 110 Fat 3.5 g
Originally Submitted
10/13/2010
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