FOLLOW ALONG WITH ME
| Servings |
people
|
Ingredients
- 6 russet potatoes, cut into wedges (6-8 wedges per potato)
- 2-3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1 teaspoon parsley
- 2 teaspoons salt
- pepper, to taste
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees. Add pre-cut wedges to a large mixing bowl. Drizzle potatoes with olive oil and toss to coat. When potatoes are evenly coated, add seasoning to the bowl. Toss again to evenly season.
- Transfer seasoned potatoes on a greased or lined baking sheet. Spread potatoes out so they don't overlap. Place in the oven and baked for 30-40 minutes until crispy. Flip wedges halfway through the cooking process to evenly brown.
- When wedges are golden brown, remove from oven. Serve with your favorite dipping sauce.
Share this Recipe
