Sunday, August 31, 2008

Oven-Crisp Potato Wedges

Oven-Crisp Potato Wedges

This is absolutely one of my favorite side dishes. It's really easy to make, and one thing I love about it is that these potatoes taste like they should be bad for you, but they're not. The recipe is from my sister-in-law. I like that this is a different way to make potatoes in case you get tired of mashed or baked potatoes, and the flavor of the red potatoes is a nice change from regular white potatoes.


1 1/2 lbs. small red potatoes
1 Tbsp. olive oil
4 tsp. finely minced garlic (I like the convenience of the jarred stuff)
3/4 tsp. coarse salt (also known as Kosher salt)
1/2 tsp. paprika
1/4 tsp. fresh ground pepper

Preheat oven to 525 degrees F. Quarter potatoes and place in large bowl. Drizzle olive oil over potatoes and toss.

Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well.

Line a baking sheet with foil and lightly spray w/ vegetable cooking spray (and keep this foil trick in mind for other recipes as well - it makes clean up SO much easier!). Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking.

Raise heat to broil. Broil potatoes until crisp, watching closely not to over-brown, about 1-2 minutes.

NOTE: It's really important that you stir the potatoes throughout the time they're cooking because they will definitely burn if you don't. Also, I've never needed to turn the temp up to broil. I have always just left it at 525 and they turn out great. You really need to watch them at the end because they will brown very quickly.

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