Crispy Potato Wedges

For a change of pace from red potatoes, Grandma often made these wedges with sweet potatoes. For her sweet potato version, Grandma would use about 3 tablespoons of granulated sugar mixed with about 1 tablespoon of ground cinnamon instead of the mustard, rosemary, garlic salt and black pepper called for in the original recipe. Then she would coat the potato wedges with the cinnamon-sugar mixture and bake them as the recipe directs.
Photo by cwyorkiex3 w.
Adapted from mygreatrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from mygreatrecipes.com

Ingredients

  • 2

    tablespoon olive oil

  • 2

    tablespoon Dijon-style mustard

  • 1

    tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

  • 1/2

    teaspoon garlic salt

  • 1/2

    teaspoon black pepper

  • 6

    red poatoes (about 1 pound), scrubbed and dried

Directions

1.Preheat oven to 400°F. Lightly spray large shallow baking dish with nonstick cooking spray. 2.For seasoning mix, place olive oil in large bowl. Add the Dijon-style mustard, rosemary, garlic salt and pepper; mix well. 3.Cut red potatoes into wedges. 4.Add potato wedges to seasoning mix; toss gently to coat wedges evenly. 5.Spread wedges in single layer, about 1⁄4 inch apart, in prepared baking dish. 6.Bake potato wedges, turning occasionally, until tender and crisp, about 30 minutes. Serve immediately with your favorite grilled or roasted meat.

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