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Crispy Potato Wedges Recipe

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This recipe for Crispy Potato Wedges, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Fray
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 cloves garlic, minced (optional)

Directions:
Directions:
1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

2. Preheat oven to 425 F. Spray a nonstick baking sheet with a vegetable cooking spray. Set aside.

3. 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.

4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper and the salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 more minutes, Serve immediately.

Personal Notes:
Personal Notes:
This is a great roasted potato recipe. I've been making these for twenty years and never have I produce a wedge. I just slice the potatoes and arrange them on a large jellyroll pan. I make extras for breakfast another day.

 

 

 

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