Crispy Seasoned Potato Wedges

A simple snack or savoury side dish!

Prep & Cooking Time: 45-50 minutes
Serves: 4-6
Pairs Well With: Baked BBQ Tofu

Main Ingredients:
4 - 6 large russet potatoes rinsed and scrubbed (skin on)
2 tbsp olive oil

Seasonings/Spices:
3 tsp garlic powder or 2 fresh cloves minced
2 tsp dried parsley
½ tsp chili powder
½ tsp paprika
1 tsp black pepper
1 tsp salt

Method:
Pre-heat oven to 400°F and prepare a baking sheet (or two) by lining them with aluminium foil or parchment paper.

Cut each rinsed and scrubbed potato into quarters and each quarter in half again. In a large bowl add oil and seasonings, whisk to combine. Add pre-cut potato wedges to the bowl and toss to coat evenly.

Place seasoned wedges in a single layer on the baking sheet, brushing or pouring over any of the excess oil blend remaining in the bowl.

Bake for 35-40 minutes, turning once at 20 minutes. Wedges should be golden and crisp.
Cooking times and oven temperatures may vary, watch these closely during the last half of baking to avoid burning.

Tips & Variations:

• If you don’t have russet potatoes, just use what you have, Russet potatoes are great for baking but not a necessity
• If you have a spice or blend on hand that you like – use it! Just combine an amount equal to the seasonings listed about with the oil and continue with the recipe
• Don’t have or want 6 potatoes? No problem,divide the oil and seasonings accordingly and bake for the same time at the same temperature