Wednesday, August 20, 2014
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 might be easiest to use your hands. Arrange the wedges on two ungreased cookie sheets lined with parchment paper so that the the potatoes are not touching each other.
Bake at 425f for 30 minutes. Turn wedges over. If necessary spray with water to loosen potatoes from pan. Bake 10 to 20 minutes longer.
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