Serves 4
3 medium Russet Potatoes
2 Tbl. of Season Salt
2 Tbl. of Canola Oil
1/2 C. of store-bought Basil Pesto
1/4 C. of Mayonnaise
- Preheat oven to 375 degrees
- Wash potatoes and slice into wedges lengthwise
- In a large bowl, coat potato wedges with season salt and oil
- Bake wedges for 30 minutes
- In a small bowl, mix basil pesto and mayo together
- Serve wedges with basil pesto mayo
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