CRISPY BAKED POTATO WEDGES
- 5 medium russet potatoes - 1/4 cup olive oil - 1 tsp. paprika - 3 tsp. garlic powder - 2 tsp. onion powder - 2 tsp. salt - 2 tsp. dried rosemary - Chopped fresh parsley - Freshly ground black pepper
Rinse potatoes and cut lengthwise in half then halve each half. Halve also the remaining pieces. Each potato should be cut into 8 wedges.
Soak wedges in cold water for 10-15 minutes. Preheat oven to 400 degrees. In a bowl combine olive oil, salt and spices, except parsley.
Drain potatoes and dry them with a paper towel. Place them in the bowl with the spices and rub until evenly coated. Lay wedges on a baking tin with parchment paper.
Bake for 20 minutes, flip wedges and bake for another 15 minutes until golden and crispy.
Remove from oven and sprinkle with fresh parsley. Let cook for 5 minutes before serving, and enjoy!
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