A simple snack or savoury side dish!
Prep & Cooking Time: 45-50 minutes
Pairs Well With: Baked BBQ Tofu
4 - 6 large russet potatoes rinsed and scrubbed (skin on)
2 tbsp olive oil
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
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: