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Crispy Potato Wedges

Prep Time: 15 || Cook Time: 40 minutes || Total: 29093652.78 Minutes
Servings: 4 || Yields:
These wedges are baked, not fried

Ingredients

  • 4 medium russet potatoes, cut into large wedges
  • 1 tablespoon vegetable or canola oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 cloves garlic, minced
  • Non stick cooking spray

Directions

  1. Place potatoes in a large bowl and cover with cold water. Let stand for 15 minutes.
  2. Preheat oven to 400 degrees F. Spray a baking dish or sheet with the nonstick spray.
  3. Drain potatoes in colander to drain water and remove to paper towels. Press down on the potatoes to dry them.
  4. Transfer potatoes to a clean large bowl and sprinkle with the oil, pepper and salt. Arrange potatoes in a single layer on the baking sheet.
  5. Bake potatoes 20 minutes. Using tongs, turn potatoes and sprinkle with the garlic. Cook an additional 20 minutes or until golden brown.
Categories: Side dish
Tags: Russet potatoes