6 servings (serving size: about 6 ounces potato wedges)
2 1/2 pounds Yukon gold potatoes, each cut lengthwise into 8 wedges
1 1/2 tablespoons canola oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
How to Make It
Preheat oven to 425°.
Combine potatoes and oil in a large bowl, tossing well to coat. Combine salt, garlic powder, and pepper in a small bowl. Sprinkle salt mixture over potatoes, tossing well to coat. Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray. Bake at 425° for 25 minutes. Turn potato wedges over, and rotate pans; bake an additional 20 minutes or until golden brown.
This is an easy an versatile recipe. I've made this exactly as published, but have also eliminated the garlic powder and red pepper and tossed the potatoes with thyme and/or Parmesan cheese. They come out crispy and tasty every time.
An excellent side dish for any number of dishes. This goes especially well with grilled steak and pork dishes. Easy to make and just the right amount of spice. I did make one change and added heaping spoonfuls of all the spices, as well as adding about a half teaspoon of paprika and some fresh cracked pepper before serving. Cheap, easy, and tasty.
I thought this was a great recipe but 425 was way too hot for my oven. I cooked them the first 20 minutes at 425 and then I reduced it to 350 and some of the wedges still looked a little burned -- they tasted great though!
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