Crispy potato wedges

Yield: 4 Servings

Measure Ingredient
4 mediums Russet potatoes -- prepared
As directed
1 tablespoon Vegetable oil
¼ teaspoon Ground pepper
⅛ teaspoon Salt
2 Cloves garlic -- minced

1. Cut potatoes into large wedges. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

2. Preheat oven to 425 F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

4. 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. 5. 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 with ketchup on the side.

Recipe By : Healthy Meals in Minutes File

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