Crispy Potato Wedges
By rossboys
Ingredients
- 4 med russet potatoes, cut into large wedges
- 1 Tbsp vegetable oil
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 2 cloves garlic, minced
Details
Servings 4
Preparation
Step 1
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 min.
Preheat oven to 425 deg. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
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.
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 min. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 min, turning baking sheet after 10 min for even browning. Serve immediately.
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