Ingredients
2 baking potatoes
3Tablespoons water
1 Tablespoon oil-free Italian dressing
1 teaspoon dried rosemary, crushed
1/4 teaspoon paprika
1/8 teaspoon pepper
Preparation
Cut potatoes in half lengthwise; slice each half into 4 wedges. Combine water and next 4 ingredients in a bowl; add potato wedges, and toss to coat.
Place in an 11-x7-x1 1/2-inch baking dish lined with aluminum foil. Bake at degrees for 35 minutes or until wedges are tender.
