2 tbsp. salad oil
1 garlic clove, minced
1/2 tsp. salt
1/8 tsp. paprika
1 tsp. browning sauce
4 med. potatoes (about 8 oz. each)

1. In 12 x 8 inch baking dish, cook oil, garlic, salt and paprika on high 30 to 45 seconds until garlic softens. Stir in browning sauce. 2. Meanwhile, cut each unpeeled potato lengthwise into 6 wedges. Add wedges to oil in dish, stirring to coat all sides. Cook, covered, on high 15 to 18 minutes, turning over and rearranging twice. Discard oil mixture in dish. Makes 6 servings.

Cheese: Sprinkle cooked "Roasted" Potato Wedges with 1 cup shredded Cheddar cheese, 1/4 cup minced red or green pepper, and 1 tablespoon chopped green onions.