Week 19

           
Recipe Of The Week

Roasted Potatoes

4 medium potatoes

2 tablespoon olive oil

2 cloves garlic

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup dry white wine

Heat oven to 425 degrees.  Cut potatoes in half lengthwise, then cut each half into four long wedges.  Toss potatoes in with the olive oil in a 9 by 13 inch baking dish.  Combine garlic, basil, oregano, salt and pepper and toss with potatoes.  Add wine to pan.  Bake until tender, 25-35 minutes.