Crispy Potato Wedges
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 garlic cloves, minced4 tbsp extra virgin olive oil2 large russet potatoes, each cut into 12 wedges3 tbsp cornstarch/cornflour1 1/2 tsp coarse sea salt1 1/2 tsp freshly ground black pepper½ tsp garlic powder1/4 tsp cayenne pepper
Preheat oven to 440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 2 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, about 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUTYMO.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 2 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, about 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUTYMO.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 872.7 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.7 g
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