Tuesday, 9 September 2014

Crispy Potato Wedges with Paprika and Garlic

Photo Credit: visualheart

Crispy Potato Wedges with Paprika and Garlic

Potatoes cut into wedges and baked to crispy perfection with a coating of garlic, paprika, black pepper and olive oil. Easy side dish.
Adapted from: visualheart


5 Medium Russet Potatoes
¼ cup Olive Oil
¼ tsp Sea Salt
¼ tsp Garlic Powder
¼ tsp Paprika
¼ tsp Black Pepper


Preheat oven to 450°F. Wash and dry potatoes, cut in half and then in quarters to create wedges.
Place in a bowl of ice water for 30 minutes and then dry with paper towel. This step allows the potatoes to become more crispy when baked. In a bowl combine potato wedges, salt, paprika, garlic powder, black pepper and olive oil until they are coated evenly. Line a baking sheet with parchment and place your potatoes making sure they aren’t overlapping. Bake for 30-35 minutes until golden brown and crispy. Check them halfway through as you may way to flip them over.

Serve with ketchup or garlic mayo and enjoy!
Photo Credit: visualheart

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