"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crisp Potato Wedges Recipe

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

Contributor:  
Contributor:  
Kevin and Terri Heinrichs
Added: Monday, June 29, 2009

Category:
Category:

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

Directions:
Directions:
Place potatoes in a large bowl. Add cold water to cover and let stand for 15 minutes. Spray nonstick baking sheet with vegetable cooking spray. Drain water from potatoes. Spread on a double layer of paper towels. Press down on the towels to dry the 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 and sprinkle with garlic. Bake another 15-20 minutes until golden, turning baking sheet after 10 minutes for even browning. Serve immediately.

 

 

 

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