2 tablespoons olive oil 2 tablespoons Dijon-style mustard 1 teaspoon dried rosemary 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 6 red potatoes (about 1 pound), scrubbed and dried

Preparation
1. Preheat oven to 400F. Coat a large shallow baking dish with nonstick cooking spray. 2. Combine olive oil, mustard, rosemary, garlic salt and pepper in large bowl, mix well. 3. Cut potatoes into wedges; add to seasoning mixture and toss to coat. Spread wedges in a single layer, 1/4 inch apart, in prepared baking dish. Bake, turning occasionally until evenly browned, tender and crisp, about 30 minutes

Notes: FLAVOR SWITCH: Try seasoning potato wedges with oregano, curry powder or ground nutmeg before baking.