Hot, hot potato wedges

Yield: 4 servings

Measure Ingredient
½ cup Vegetable oil
4 larges Cloves garlic; mninced
3 tablespoons Fresh lemon juice
2 teaspoons Tabasco
1 teaspoon Fresh thyme; chopped or
¼ teaspoon Dried
2 larges Russet potatoes; cut 8 wedges each


Preheat oven to 400~. Whisk oil, cloves, lime juice, Tabasco and thyme in small bowl to blend. Season with salt. Arrange potatoes in 13x9x2" baking dish. Set aside ¼ c dressing; pour remaining over potatoes and toss to coat. Let stand 30 minutes. Roast potatoes until crisp and brown, turning occasionally, about 1 hour. Drizzle reserved dressing over potatoes. Source: Bon Appetit

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