Crispy Potato Wedges Recipe - Cooking Index
Crispy Potato Wedges Recipe - Cooking Index
| 4 teaspoons | 20ml | Russet potatoes - cut into lg. Wedges (medium) |
| 1 tablespoon | 15ml | Vegetable oil |
| 1/4 teaspoon | 1.3ml | Freshly ground black pepper |
| 1/8 teaspoon | 0.6ml | Salt |
| 2 | Garlic - minced, optional | |
| Catsup - optional |
Place potato wedges in a large bowl and add cold water to cover. Let stand for 15 minutes. Preheat oven to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander.
Spread out on a double layer of paper towels. Cover with another layer of paper towels. Press down on the towels to dry the potatoes. Transfer potatoes to a clean, large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately. Serve with catsup if desired.
Source:
Healthy Meals In Minutes
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