Wallenda Potato Wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 4 medium russet potatoes, peeled and cut into wedges (about 2 pounds)
- Aïoli Dunking Sauce
- Combine oil and next 3 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat.
- Place potatoes in a single layer on a baking sheet. Bake at 450° for 35 to 40 minutes or until golden, turning once. Serve with Aïoli Dunking Sauce.
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