Recipe - Hot Hot Potato Wedges

BILLS20086
One half cup Vegetable oil
4 lg Cloves garlic; mninced
3 tablespoon Fresh lemon juice
2 teaspoon Tabasco
1 teaspoon Fresh thyme; chopped or
One fourth teaspoon Dried
2 lg Russet potatoes; cut 8
wedges each

Preheat oven to 400~. Whisk oil, cloves, lime juice, Tabasco and thyme in
small bowl to blend. Season with salt. Arrange potatoes in 13x9x2" baking
dish. Set aside One fourth cup dressing; pour remaining over potatoes and toss to
coat. Let stand 30 minutes. Roast potatoes until crisp and brown, turning
occasionally, about 1 hour. Drizzle reserved dressing over potatoes.
Source: Bon Appetit

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini