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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I believe this came from TOH a long time ago. I've been making these for several years now. My family likes them because they are thick. I like them because IF there are any leftovers...I like making hashbrowns with them the next morning. Yield is approximate. Ingredients:
4 medium russet potatoes, cut into large wedges |
1 tablespoon vegetable oil |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1 dash garlic |
Directions:
1. Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
2. Preheat oven to 425 degrees.
3. Spray baking sheet with vegetable cooking spray.
4. Drain potatoes in colander. Spread on a towel and pat dry.
5. Transfer potatoes to large bowl.
6. Sprinkle with rest of ingredients.
7. Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
8. Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.
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