WW -- Roasted Potato Wedges

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Roasted Potato Wedges

POINTS® Value |  2

Servings | 4

 

1 TB Dijon mustard

1 TB grainy mustard

1 tsp. olive oil

1 TB fresh rosemary, chopped

1 TB fresh parsley, chopped

1/2 tsp. table salt

1 lb. (3 medium) uncooked red or white new potatoes, cut in half

1/4 tsp. black pepper

1 TB fresh oregano, chopped

 

Preheat oven to 425° F.

 

Combine all ingredients, except potatoes, in a small bowl.

 

Place potatoes in a large zip top plastic bag. Add mustard mixture. Close bag

 

and shake to coat.

 

Pour contents of bag into a shallow baking pan coated with cooking spray.

 

Bake, turning occasionally, until potatoes are tender, about 25 to 30

minutes.

 

Yields about 1/2 cup potatoes per serving.