Easy Potato Wedges

Name: Easy Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 3 lbs russet potatoes; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper, coarsely-cut; 1 teaspoon garlic salt; 1 teaspoon parsley

Submitted by Late Night Gourmet

"As the name implies, these are very easy to make, and so much better than the frozen kind."

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photo by Late Night Gourmet

Ready In:: 55mins
Ingredients:: 6
Serves:: 10

ingredients

3 lbs russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely-cut
1 teaspoon garlic salt
1 teaspoon parsley

directions

Preheat oven to 350 degrees.
Cut potatoes into wedges.
Blend other ingredients thoroughly in a large bowl.
Stir potato wedges into the mixture until thoroughly coated.
Place potato wedges on cooking sheets, flat-side down.
Cook for 20 minutes. Flip the potato wedges over so the other side gets cooked. Rotate pans front-to-back and cook for another 20 minutes.
Sprinkle salt on the potato wedges if desired and serve.

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RECIPE SUBMITTED BY

Late Night Gourmet

Harrison Township, Michigan

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".

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