Crusty Potato Wedges
Peeled, cut potatoes will often darken in minutes if not submerged in water or milk. But don't throw them away. Just simmer the potatoes in milk for a few minutes until they turn white again.
1 lb red potatoes scrubbed (about 8 potatoes)
1 Tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt
Preheat oven to 400°F. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt in a large bowl; mix well.
Add potatoes to bowl; toss until coated well with mustard mixture.
Spread potato wedges in a single layer in prepared baking dish, leaving a little space between wedges.
Bake potato wedges for 10 minutes, turning once. Bake for 10 minutes longer or until tender and crusty.
By arranging in a single layer, potato wedges will cook quickly and evenly. For a simple and elegant side dish for any special occasion, use tiny new potatoes cut into halves and proceed as recipe directs in step 1.