Potato Wedges

 


3 large baking potatoes

3 tablespoons extra virgin olive oil

1 tablespoon seasoned salt

¼ tablespoon black pepper

2 teaspoon dried rosemary


Cheese Dipping Sauce:

2 tablespoons unsalted butter

2 tablespoons all purpose flour

1 cup milk

2 cups shredded sharp cheese


In a medium saucepan, add butter and heat over medium heat. When the butter is melted. Add flour and whisk until it makes a paste.  This will take 1-2 minutes.

Add milk and cheese and stir to combine.  Cook until the cheese is melted and smooth.


Potato Wedges:


Preheat the oven to 400 degrees.  Even coat a large baking sheet with nonstick spray.


Scrub and rinse the potatoes and cut each potato into 6 long wedges.  Add them to a large bowl and cover the potatoes with cold water and soak for 20-30 minutes.


Drain the potatoes and spread them onto paper towels and pat them dry.  In a large clean bowl, add the potatoes, extra virgin olive oil, seasoned salt, pepper and rosemary. Toss making sure the potatoes are evenly coated.


Spread the potato wedges in one layer on the sprayed baking sheet.  Bake the potatoes until light browned and crisp on the outside.  The inside should be tender.  This will take 35-40 minutes.  Flip the potatoes half way through.


Sprinkle with additional salt if needed.  Serve with cheese sauce.


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