We have a winner here! My husband and I really enjoyed this dish. It's so easy too, so I would consider this for a busy night when I don't have a lot ot time to fuss in the kitchen. I poured the garlic powder into the bowl directly without measuring, and it came out with a vengeance so I accidentally ended up adding about double the garlic powder than the recipe calls for....oops! But in the end, we didn't think the extra garlic overpowered the other seasonings. So I think I'll keep to that (doubled) measurement for the garlic powder when I make this dish again. For the potatoes, I used a mix of what I had on had, which was half russets and half Yukon Gold potatoes. The Yukon wedges were moist and done to perfection (i.e., soft but not mushy), while the russet wedges were a little dry and not quite done (still had lots of raw "crunch" to them). They were still just as good, just not thoroughly roasted as we prefer. So I think I'll stick to Yukon Golds for this recipe. Thanks for sharing your recipe, Kerena. It's a definite "keeper" for me that I know I'll make often.
Fast, easy, and very yummy. (Mine cooked in about 1/2 the time, maybe because I used convection.)
So good and super easy! I didn't change a thing, which is hard for me to do. LOL! Thanks!
Yummy spuds. Didn't change a thing. :)