Crispy potato wedges
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Russet potatoes -- prepared |
| As directed | ||
| 1 | tablespoon | Vegetable oil |
| ¼ | teaspoon | Ground pepper |
| ⅛ | teaspoon | Salt |
| 2 | Cloves garlic -- minced | |
Directions
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