Malt Vinegar Potato Wedges

• 6 tablespoons olive oil
• 2 tablespoons coarse ground mustard seeds
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons malt vinegar-flavored sea salt, divided
• 8 baking potatoes, each cut lengthwise into 16 wedges (about 5 lb.)

1. Preheat oven to 450.
2. Line 2 large baking sheets with foil; coat foil with cooking spray.
3. Stir together the first 3 ingredients and 3 tsp sea salt in a large bowl.
4. Add potato wedges, tossing to coat.
5. Spread potato mixture in a single layer on prepared baking sheets.
6. Bake for 45 minutes or until potato is golden brown and tender, stirring potatoes halfway through.
7. Sprinkle with remaining 3 tsp sea salt.

olive oil, coarse ground mustard, fresh rosemary, malt vinegar, baking potatoes

Taken from www.food.com/recipe/malt-vinegar-potato-wedges-492457 (may not work)