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Ingredients
- 3 large russet potatoes
- salt
- 2 Tbsp veg. oil
- 1 garlic clove
- 1 tsp anchil chile powder
- 1 tsp dried oregano
Preparation
Step 1
Preheat baking sheet in 450 oven. Cut 3 large russet potatoes in wedges and toss with salt and 2 Tbs vegetable oil. Arrange cut-side down on hot baking sheet. Roast until golden brown on the bottom, 30 mins, then flip and sprinkle with 1 sliced garlic clove and 1 tsp each ancho chile powder and dried oregano. Roast 15 mins.
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