Crispy Potato Wedges
Ready In: 1 hr
Serves: 4-6
Yields: 32-36 potato wedges
Ingredients
- 4 medium russet potatoes, cut into large wedges
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 dash garlic
Directions
- Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
- Preheat oven to 425 degrees.
- Spray baking sheet with vegetable cooking spray.
- Drain potatoes in colander. Spread on a towel and pat dry.
- Transfer potatoes to large bowl.
- Sprinkle with rest of ingredients.
- Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
- Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.
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