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V Chili-Roasted Potato Wedges

Adapted from Cooking Light magazine

2 tablespoons lemon juice
1 tablespoon olive oil
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground red pepper
4 potatoes, about 1 ½ pounds—each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded and cut into ½” inch strips
8 garlic cloves, peeled (Suggestion: add more; garlic is great roasted)

Preheat oven to 400º. Combine first 9 ingredients in a large bowl and stir with whisk. Add potatoes, onion, pepper and garlic; toss well to coat.

Arrange vegetable mixture in a single layer in a large, shallow roasting pan. (Use a cookie sheet covered with foil to simplify clean-up; a 400-degree oven can make things crusty.) Bake for 35 minutes or until potatoes are tender, stirring after 20 minutes. Sprinkle with salt and freshly ground black pepper, if desired. Serves 4.