Crispy Potato Wedges
submitted by: renee
Ingredients
4 medium Russet potatoes, cut into large wedges
1 tablespoon(s) Vegetable oil
1/4 teaspoon(s) Black pepper, freshly ground
1/8 teaspoon(s) Salt
2 clove(s) Garlic, minced, optional
Ketchup
Directions
- Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.
- Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Set aside.
- 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 prepared baking sheet.
- 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.
Healthy tip: instead of ketchup try salsa or plain nonfat yogurt mixed with fresh herbs.
Variation: Use sweet potatoes instead of russet potatoes. Proceed as directed in steps 1-3. Add 1/2 teaspoon of paprika when tossing potatoes in spices in step 4. bake as directed in step 5.
Notes