LOCATION: Recipes >> Vegetables >> Potato Wedges 01
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Potato Wedges 01
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CRISPY POTATO WEDGES
SERVES 4
4 medium russet potatoes, cut into large wedges
1 tablespoon vegetable oil
freshly ground black pepper
salt
2 cloves garlic, minced (optional)
Reduced-sodium ketchup (optional)
Place potatoes in a large bowl; add cold water to cover. Let stand
for 15 minutes.
Preheat oven to 425 F. Spray a nonstick baking sheet with vegetable
cooking spray. Set aside.
Drain potatoes in a colander. Spread on a double layer of paper
towels. Cover with a second layer of paper towels. Press down on
the towels to dry potatoes.
Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper,
and salt; toss gently to combine. Arrange seasoned potatoes in a
single layer on prepared baking sheet.
Bake potatoes for 20 minutes. Using a spatula, turn potatoes;
sprinkle with garlic. Bake until golden, about 20 minutes, turning
baking sheet after 10 minutes for even browning. Serve immediately
with ketchup on the side.
Notes: For a sweeter flavor, use sweet potatoes instead of the
russet potatoes. Add 1/2 teaspoon of paprika when tossing potatoes
with spices. Bake as directed.
Crinkle-cut fries are especially crispy. Use a ripple-edged cutter
to cut potatoes into 1/4-inch-thick slices. Then cut crosswise
into fries. Proceed as directed.
For a healthy dip instead of ketchup, try a ready-made salsa or
plain nonfat yogurt mixed with fresh herbs.
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