These roasted potato wedges, blistered and brown from the heat of the oven, beautifully combine the rich flavors of potato and garlic.
2 tablespoons olive oil
1 large garlic clove, pressed
8 russet potatoes (about 3 pounds)
1/2 teaspoon kosher salt
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 425°.
Combine oil and garlic in a large bowl. Scrub potatoes; pat dry. Cut each potato lengthwise into 6 (1-inch-thick) wedges, and add to oil mixture. Toss wedges until thoroughly coated. Sprinkle wedges with salt; toss well. Place wedges on a large baking sheet coated with cooking spray.
Bake at 425° for 50 minutes or until wedges are tender and golden. Remove from pan; sprinkle with parsley. Serve with ketchup, if desired.
Lighten Up Homemade Fries We all love French fries, but when you order them at restaurants and fast food joints, they are commonly fried not just once, but twice. Tossing hand-cut "fries" in oil and baking them in the oven drastically reduces both fat and calories.