To accompany leftover roast chicken thighs on Thursday, I roasted potato wedges. I cut each potato in half lengthwise, then each half into thirds lengthwise. I toss in olive oil, then add seasoning--in this case Penzey’s buttermilk dressing mix—and I roast for 40 minutes at 400F, turning the wedges halfway through the time. We also had microwaved frozen peas and carrots.
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