Making Roasted Potato Wedges is quick, easy and they hit the spot on a cold winter night. I made them one night while making a Lentil Barley Soup. The roasted potato wedges were a nice compliment to the soup. These are a great alternative to french fries, since the wedges are larger, so less oil is needed to crisp them up. And baking is a great alternative to frying. Once you take them from the oven, set them on a plate with paper towels to absorb the oil. Eat while hot!
Serving Size
Serves 4 to 6
Ingredients
Ingredients
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3 large potatoes, cut lengthwise into wedges
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1 ½ tablespoons olive oil
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1 cloves garlic
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1 teaspoon salt
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¼ teaspoon freshly ground pepper
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¼ teaspoon paprika
Instructions
Directions
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Preheat oven to 375°.
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Cut potatoes lengthwise into wedges.
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Place potatoes into mixing bowl. Fill with cold water to cover potatoes. Swish potatoes briefly with hands, and then drain off all water through a colander. Return potatoes to bowl.
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Peel and mince garlic.
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Add olive oil, garlic, salt, pepper and paprika to the potatoes. Gently toss.
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Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
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Remove from oven and place on a plate lined with a paper towel.
These roasted potato wedges were the perfect compliment to the lentil barley soup.
