Oven Baked Potato Wedges
_Proven, Fall/Winter
Ingredients
4 russet potatoes
2 tablespoons olive oil
4 garlic cloves, minced OR 2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon salt
Directions
Preheat the oven to 425 degrees F and lightly grease a large baking pan with oil.
Scrub the potatoes clean. On a cutting board, slice in half lengthwise. Then cut those halfs into thirds or fourths, lengthwise, at an angle, depending on the size of your potatoes.
Place the sliced potatoes and all the rest of the ingredients in a large bowl. Close with a lid, then shake to coat the potatoes with the seasonings.
Spread the potatoes over the prepared baking sheet, and bake for about 35 minutes, flipping them once halfway through. When they are easily pierced with a fork, they are done.
Notes
Has rougly same tenpersture and timing like oven-roasted vegetables (Selleriepüree mit Ofengemüse), so they can be prepared in the oven together for a quicker and more energy-efficient meal.
Nutrition
Serving: 1serving Calories: 137kcal Carbohydrates: 22g Protein: 3g Fat: 5g Saturated Fat: 1g Sodium: 394mg Potassium: 495mg Fiber: 2g Sugar: 1g Vitamin A: 164IU Vitamin C: 7mg Calcium: 21mg Iron: 1mg