A.K.A., Baked Crispy Potato Wedges
Use the equivalent of 4 medium russet potatoes
Cut each into 12 wedges (like an orange)
Put the wedges into a large bowl and coat with 1TBS oil
Sprinkle one tsp. garlic salt and 1 tsp. dried basil
Bake at 425 for 25 minutes then turn
Bake for 20-40 more minutes (take out when nicely browned)
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