Friday, September 30, 2016

Potato Wedges

  • 4 large russet potatoes, rinsed
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 3/4 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp fresh rosemary, finely chopped
  1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
  2. Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
  3. While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
  4. Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
  5. In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
  6. Next, add the olive oil mixture to the bag and toss until potatoes are coated.
  7. Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.

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