Wednesday, August 20, 2014

Potato Wedges


6 russet potatoes cut into wedges (about 2 pounds)
3 Tablespoons water or vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika or chili powder
1/4 teaspoon black pepper


In a large bowl combine water or broth and seasonings. Toss potato wedges in the bowl and coat evenly with seasonings. It's easiest to use your hands. Arrange the wedges on two ungreased cookie sheets so that they are not touching each other.

Bake 20 minutes. Turn wedges over. If necessary spray with water to loosen potatoes from pan. Bake 10 to 20 minutes longer.

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