Ingredients
-
4
-
1
-
1/4
-
1/8
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Crispy Potato Wedges,I believe this came from TOH a long time ago. I’ve been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers…I like making hashbrowns with them the next morning. Yield is approximate.,I’ve attempted making potato wedges on numerous occasions but this time – I DID IT! These are super yummy! Crispy on the outside but nice and soft on the inside. Just the way i like them. 🙂
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Steps
|
1
Done
|
Place Potatoes in Large Bowl. Cover With Cold Water. Let Stand For 15 Minutes. |
|
2
Done
|
Preheat Oven to 425 Degrees. |
|
3
Done
|
Spray Baking Sheet With Vegetable Cooking Spray. |
|
4
Done
|
Drain Potatoes in Colander. Spread on a Towel and Pat Dry. |
|
5
Done
|
Transfer Potatoes to Large Bowl. |
|
6
Done
|
Sprinkle With Rest of Ingredients. |
|
7
Done
|
Toss Gently to Combine. Arrange Seasoned Potatoes in a Single Layer on Baking Sheet. |
|
8
Done
|
Bake Potatoes For 20 Minutes. Turn Potatoes, Cook 20 Minutes Longer. |
