Side Dishes, Vegetables

Crispy Potato Wedges

  • 4 medium Potatos, cut in wedges
  • 1 tablespoons Vegetable oil
  • 1/4 teaspoons Ground pepper
  • 1/8 teaspoons Salt
  • 2 Garlic cloves

    • Place potatoes in large bowl; add cold water to cover. Let stand for 15 minutes.

    Preheat oven to 425°. Spray a non-stick baking sheet with vegetable cooking spray. Set aside.

    Drain potatoes in colander. Spread on a double layer of paper towels. Cover with a second layer of papertowels. Press down on the towels to drypotatoes.

    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 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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!