Roasted Potato Wedges
- 2 russet potatoes, scrubbed and cut into 8 long wedges
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 475 degrees F.
Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
Recipe courtesy of Jeff Mauro
Recipe courtesy of Bobby Flay