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.

Ingredients

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

Directions

1. 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.

2. Add potatoes to bowl; toss until coated well with mustard mixture.

3. Spread potato wedges in a single layer in prepared baking dish, leaving a little space between wedges.

4. Bake potato wedges for 10 minutes, turning once. Bake for 10 minutes longer or until tender and crusty.