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Crispy Potato Wedges (Oven baked) Recipe

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This recipe for Crispy Potato Wedges (Oven baked), by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Schuer (Jim Wilson Jr.)
Added: Monday, November 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 medium russet potatoes, cut into large wedges
1 T. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced (optional)
Reduced-sodium ketchup (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 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 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 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Variation:
For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Proceed as directed in Steps 1, 2, and 3. Add 1/2 tsp. of paprika when tossing potatoes with spices in Step 4. Bake as directed in Step 5.

For a healthy dip:
Instead of ketchup, try a ready-made salsa (look for no-salt added brands) or plain nonfat yogurt mixed with fresh herbs.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min, Baking time 40 min.
Personal Notes:
Personal Notes:
French fry fans will fall for these easy oven-baked fries--and never miss the fat!

 

 

 

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