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Thursday, September 4, 2014

Crispy Baked Potato Wedges

I used red potatoes with some olive oil,
and a few dried herbs to make the best
tasting baked crispy potato wedges.
They're still soft and creamy inside.
Delicious along with a dipping sauce.

4 red potatoes, washed and cut in wedges
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper

Wash and pat dry red potatoes.
Cut each potato into eight wedges,
place wedges in a plastic freezer bag.
Add in the olive oil and spices.
Seal bag and roll around to coat wedges.
Preheat oven to 400 degrees F.
Arrange wedges on an aluminum foil lined sheet.
Bake 30 minutes, turn wedges over and bake
another 12 minutes or until crispy browned.
Remove and sprinkle with more salt if desired.
Serve with a dipping sauce on the side.

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