Seasonings can be adjusted to your own taste preferences. For instance, simply use salt and pepper, or try a mixture of minced fresh or dried thyme, rosemary and oregano for herb-seasoned wedges.
YIELD: 12 (1/2 potato) servings
1 Tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt (or to taste)
6 unpeeled russet potatoes, well scrubbed and patted dry
2 Tablespoons olive oil
Preheat the oven to 450ºF.
Set out a large baking sheet.
In a small bowl, combine the parsley flakes, onion powder, garlic powder, chili powder, paprika, and salt.
Cut the potatoes lengthwise into 1/2-inch wedges, placing them into a large mixing bowl or open bag as you work.
Drizzle the oil over the potatoes, then stir (or close and shake the bag) to coat evenly.
Sprinkle the seasoning mix over the oiled potatoes, then stir again (or close and shake the bag) to coat evenly.
Spread the seasoned potatoes in a single layer on the baking sheet.
Bake for 10 minutes.
Remove the baking sheet from the oven briefly, use a spatula to turn the potatoes, then continue baking for 10 minutes, or until the potatoes are browned and crispy-tender.
If necessary, turn once more, then bake another few minutes, watching carefully to prevent over browning.
Posted by LuAnn Bermeo, author of Amazing Meals, volumes 1 and 2, from which this recipe is taken.
Amazing Meals, copyrighted 2007.