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Sunday, February 24, 2013

Baked Garlic Potato Wedges

I had to make a quick meal this week, but it had to be filling since I knew my hubby would be starving after his long day. I decided to add these crispy, garlicky delights as a side dish since I know how much he loves them. They are easy to throw together, and then you can finish up the rest of your meal while they are baking. Super simple and delicious!


Grab your potatoes, wash them, and cut out any bad spots.


Lay a couple layers of paper towels down on the counter and begin slicing your unpeeled potatoes. I cut mine in half length-wise and then in about 1/4 inch wedges.


Lay them in a single layer on the paper towel.


Cover them with an additional paper towel and press down to absorb as much moisture as you can.


 While the towels are absorbing the moisture, go ahead and pour a couple tablespoons of oil on a baking sheet. (I used my own garlic infused olive oil. I need to post that soon!)


In a small bowl, combine the 3 tablespoons corn starch and your seasonings. I used salt, pepper, garlic powder, onion salt, cumin, Cayenne pepper, Cajun, & Italian seasoning. We really like flavorful food so I used a good amount of the spicier seasonings. If you don't like a lot of spices, you could easily just use garlic powder, salt, and pepper, too.


You can now take the potatoes and put them in a med-large bowl (with a lid) and coat them well with a tablespoon or two of oil and a couple cloves of garlic, minced.


Dump corn starch mixture on potatoes.


 Cover....


...shake well until evenly coated.


Spread on prepared baking sheet in a single layer. Bake at 400 degrees until bottom is crispy and golden brown. Once bottom is browned, flip each wedge with a spatula and let the other side brown. (I turned them to broil for a couple minutes before I took them out to really brown them up.)


 **While waiting for the wedges to brown I finished up some sauteed green beans I was making for dinner, too. I had to post a picture of these too because they were super yummy. :)**


When they're done, try not to eat them all at once! :)


 Ingredients

3-4 medium potatoes
3-5 Tbsp. Olive Oil
1-2 garlic cloves, minced
3 Tbsp. corn starch
Seasonings, to taste (I used salt, pepper, garlic powder, onion salt, cumin, Cayenne pepper, Cajun, & Italian seasoning)

Directions


Grab your potatoes, wash them, and cut out any bad spots.
Lay a couple layers of paper towels down on the counter and begin slicing your unpeeled potatoes. (I cut mine in half length-wise and then in about 1/4 inch wedges.)
Lay them in a single layer on the paper towel.
Cover them with an additional paper towel and press down to absorb as much moisture as you can.
While the towels are absorbing the moisture, go ahead and pour a couple tablespoons of oil on a baking sheet. (I used my own garlic infused olive oil. I need to post that soon!)
In a small bowl, combine the 3 tablespoons corn starch and your seasonings. I used salt, pepper, garlic powder, onion salt, cumin, Cayenne pepper, Cajun, & Italian seasoning. We really like flavorful food so I used a good amount of the spicier seasonings. If you don't like a lot of spices, you could easily just use salt and pepper as well.
You can now take the potatoes and put them in a med-large bowl (with a lid) and coat them well with a tablespoon or two of oil and a couple cloves of garlic, minced.
Dump corn starch mixture on potatoes.
Cover and shake well until evenly coated.
Spread on prepared baking sheet in a single layer. Bake at 400 degrees until bottom is crispy and golden brown. Once bottom is browned, flip each wedge with a spatula and let the other side brown. (I turned them to broil for a couple minutes before I took them out to really brown them up.)



3 comments:

  1. Oh my, this blog is awesome! I absolutely love finding new recipes. :)

    And how cool that you guys are from a big family!

    All the best,
    ME

    ReplyDelete

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