Lemon Pepper Potato Wedges
These super-crispy oven-baked potato wedges are better than french fries.
Ingredients
- 2 lbs Washington Russet potatoes, scrubbed, each cut into 8 wedges (peels on)
- 6 tbsp olive oil
- 4 tsp lemon pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
Preheat oven to 400°F
In large saucepan of boiling salted water, cook potatoes, stirring occasionally, for 5 to 7 minutes or until slightly tender and still have some resistance in center when pierced with paring knife. Drain well in colander or arrange on paper towel–lined baking sheet and pat dry.
In large bowl, toss potatoes with oil, lemon pepper, garlic powder and onion powder. Arrange in single layer on 2 large baking sheets.
Bake, turning occassionally, for 40 to 45 minutes or until potatoes are golden brown and crispy on the outside and tender on the inside. Season with salt and pepper.
Notes
Serve wedges with sour cream for dipping.
