Instructions: Cut each potato in half lengthwise, then cut each half into 3 wedges. In a medium-sized skillet, heat the oil over medium-high heat until hot but not smoking.

Cook half the potato wedges in the hot oil, until crispy and brown, turning them frequently. Remove from the skillet and drain on paper towels, then place on a cookie sheet and keep warm in a 200 degree oven. Repeat with the remaining potatoes.

In a small bowl, combine the syrup, nutmeg, and cinnamon. Using a pastry brush, brush the potato wedges with the syrup mixture and serve immediately.

This recipe yields 6 servings.

Comments: You may need to add an additional 1/4 cup of oil to cook the second batch of potatoes.

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