Potato Wedges

Ingredients

• Russet potatoes

  Flesh and skin, baked

  1 potato large (3" to 4-1/4" dia. or 299g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tbsp or 5g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Garlic powder

  Spices

  ¼ tbsp or 2g

• Paprika

  Spices

  ½ tbsp or 3g

Directions

1. Cut potato into wedges by cutting lengthwise in half. Then slice each half into 3-4 slices depending on potato size.
2. Place potato wedges in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels.
3. Place seasonings in a mixing bowl and add potatoes in order to coat them. Next, add 1 tbsp of olive oil to the bowl and mix with the potato wedges.
4. Line baking sheet with foil. Arrange wedges in a single layer and bake at 450˚F for 30-35 minutes until the potatoes are cooked through, browned and crispy.