Oven Baked Potato Wedges

 Pictured served with Crab Cakes


Ingredients:


3 large russet baking potatoes, scrubbed
¼ c. olive oil
2 T. dried marjoram
1 T. paprika
salt and pepper, to taste

 

Scrub and wash potatoes and allow to dry.  Cut each potato into half, then cut each half into quarters, lengthwise.  Place in large Ziploc bag.  Add olive oil, marjoram, paprika, salt and pepper.  Close bag and shake to coat potatoes with mixture.

Remove from bag and place on a cooking sheet.  Preheat oven to 400º.  Bake for 30 minutes, turning once or until potatoes are crispy on both sides.

Yield: 4 people