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Roasted Dill Potato Wedges - 6 -8 med russet potatoes, cut into wedges evenly, 2 tsp dried dill, 1 1/2 teaspoons dried onion powder, pinch of salt and pepper, 2 Tbsp grapeseed or canola oil. Heat oven to 425. Combine potato wedges with dill, onion powder, salt, pepper and oil. Gently toss and coat your potatoes. Place on large baking sheet. Bake 25 - 30 minutes, turning for even cooking.