Recipe - Potato Wedges

RECIPE
Potato Wedges
This is a fun way to serve potatoes. Almost all of the nutrition is preserved since you cook and eat them with the skins on and, with par-boiling ahead of time, they only take about twenty minutes to prepare. You can pop them in the oven along with whatever else you're cooking and they'll be done right along with everything else.
Potatoes Canola Oil Salt Favorite Topping	1. Scrub some baking potatoes. Cut each in half lengthwise and then in half again to make four long wedges. 2. Put the potato wedges into a saucepan, pour over boiling water to cover and bring back to a boil. Cook for five minutes from the time the water boils, then drain thoroughly. You can refrigerate them in a covered bowl at this point, or cook them immediately. 3. Heat the oven to 400 degrees. (If you're baking something else at a different temperature, just adjust the time accordingly. Potatoes aren't very fussy.) Brush potato wedges with a little canola oil, spread on a cookie sheet and bake for 15 to 20 minutes, until tender. Then place under the broiler for 4 or 5 minutes to brown. 4. Remove from the broiler, sprinkle with salt (optional) and serve with your favorite topping. Just be careful that you don't cancel out your good intentions by overloading the potatoes with fattening toppings. A favorite at my house is tomato-chili sauce topped with a little grated cheddar cheese.
.The Marvelous Potato