Roasted Potato Wedges Vegetables & Fruits
4 large baking potatoes
2 tbsp. butter or margerine
2 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. freshly ground pepper
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2 lbs small round potatoes*
1/2 cup water
1 chicken bouillon cube
2 cloves garlic,peeled and cut in half
1/4 cup cooking oil
*recipe works best if potatoes are round,so cut large ones into halves or quarters and pare into rounds

Heat oven to 325 F . Scrub potatoes thoroughly; cut each lengthwise into 6 wedges. Place butter and oil in 12"x8"x2" baking dish, set in oven for butter to melt. Add potatoes; toss to coat well with butter mixture; sprinkle with salt, paprika and pepper. Bake 1 hour until tender, turning potatoes occasionally. Makes 8 servings. (142 calories per serving)

NOTE: For smaller potatoes, reduce cooking time to 40 minutes. Keep checking.

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PERIGOURDINE

Peel potatoes. Stir water with bouillon cube in a large saucepan over high heat until cube is dissolved. Add 1 clove of garlic with potatoes in a single layer. Cover pan and cook over med.-low heat until potatoes are just tender and liquid is absorbed,20 to 30 minutes.Discard garlic.

Heat oil and remaining garlic in a large,heavy skillet over med. heat. Discard garlic and add potatoes. Brown them well, turning often with 2 wooden spoons until golden and crusty outside and firm but velvety inside, about 20 minutes. Serve very hot.

Serves 4 to 6.

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