Crispy Potato Wedges
Crispy Potato Wedges is an moderately easy dinner. Made with 4 medium russet potatoes (cut into large wedges), 1 tbsp. vegetable oil, 1/4 tsp. black pepper, 1/8 tsp. salt and garlic salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Place potatoes in large bowl; add cold water to cover and let stand for 15 minutes.
Preheat oven to 425 degrees.
Spray a nonstick baking sheet with vegetable cooking spray.
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.
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 a baking sheet.
Bake for 20 minutes, using a spatula turn potatoes; sprinkle with garlic salt.
Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
Serve immediately with ketchup on the side.
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