Recipe Adventure: Crispy Potato Wedges

It’s Friday! I got my hands on a super large bag of Russet Potatoes the other week and I’ve been wondering what to make with them. I made the obvious mashed potatoes, but there were still so many left and making mashed potatoes gets boring after a while. So I decided to make some crispy potato wedges.

Here’s the recipe:

Ingredients:
5 Medium Russet Potatoes
¼ cup Olive Oil
¼ tsp Sea Salt
¼ tsp Garlic Powder
¼ tsp Paprika
¼ tsp Black Pepper

Directions:
Preheat oven to 450°F. Wash and dry potatoes, cut in half and then in quarters to create wedges.
Place in a bowl of ice water for 30 minutes and then dry with paper towel. This step allows the potatoes to become more crispy when baked. In a bowl combine potato wedges, salt, paprika, garlic powder, black pepper and olive oil until they are coated evenly. Line a baking sheet with parchment and place your potatoes making sure they aren’t overlapping. Bake for 30-35 minutes until golden brown and crispy. Check them halfway through as you may way to flip them over.

Serve with ketchup or garlic mayo and enjoy!